''This is a traditional favorite Sri Lankan Fish Curry''
500g Fish (Tuna or any blood fish)
8 pieces of gokara finely ground
Black pepper powder 2 full tsps
Salt 1tsp (or to taste)
2 cardamom and 2cloves crushed
Wash fish after cutting into convenient pieces, using lime juice or gokara. Drain water.
Mix the ground goraka, pepper, cardamom, cloves and salt well into a paste and apply it well in to the fish pieces taking care not to mash them.
Arrange the fish neatly in a pan that will take a single layer of fish. Add water as to just nearly cover the fish.
Set pan on medium low heat on stove cover with a lid and simmer until the fish is well cooked.
Take the pan with both hands and shake the fish lightly from time to time.
Simmer for nearly 20 minutes with lid on. When the gravy appears to thickens open the lid and simmer further until all the gravy is disappeared and pieces are quite dry.Serve with rice and curry.