Malu Abulthiyal (Fish Curry with Fragrant Masala) is a traditional Sri Lankan recipe for a classic fish curry flavoured with fruit, pandanus leaves and fragrant masala powder. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Fish Curry with Fragrant Masala (Malu Abulthiyal).
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Ingredients:
900g firm fish (halibut, salmon or tuna are good)
12 pieces of Goraka (the rind of Garcinia gummi-gutta fruit, also known as Malabar tamarind)
1 1/2 tbsp salt
1 1/2 tbsp freshly-ground black pepper
1/2 tsp hot chilli powder (or to taste)
1/4 tsp ground turmeric
1 sprig curry leaves
2 Rampe (pandanus) leaves (available in Asian stores)
2 pieces cinnamon
2 garlic cloves, crushed
1/2 tsp Sri Lankan fragrant masala powder
250ml water
Method:
Clean, gut and wash the fish then cut into about 15 to 20 pieces. Combine the salt, black pepper, chilli powder, turmeric and curry powder in a bowl. Rub into the fish pieces until well coated then set aside to marinate for 15 minutes.
Meanwhile, add the goraka pieces to a pan, cover with water and bring to a simmer. Cook for about 8 minutes, until the fruit is soft then drain (reserve the liquid) and mash to a coarse paste. Combine the paste with the cooking water and pour over the fish. Mix well then arrange the fish pieces in a shallow pan and pour the liquid over the top. Use 250ml water to rinse the bowl then pour this water over the fish as well.
Add the curry leaves, pandanus leaves, cinnamon and crushed garlic to the pan then over a low heat until the fish is done (about 40 minutes). You should end up with a thick gravy.
If you prefer a dry dish then transfer the pan to a warm oven and continue cooking until completely dry.
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