RCI-SP.005.0078.001
Malu Abulthiyal
Malu Abulthiyal from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- lbs Fish (Halibet2 unitSalmon or Tuna)
- Goraka10-15 pieces
- 1 1/2 unit
- tbs ground black pepper1 1/2 unit
- 1/4 tsp
- 1 sprig
- Rampe (Pandamus)1-2 pieces
- 2 pieces
- 2 cloves
- roasted curry powdersaws1/2 tsp
- 1 cup
Method
1
Prepare the fish by rinsing the halibut (salmon or tuna) under cold running water and patting dry with paper towels. Cut the fish into bite-sized pieces or steaks, removing any bones.
2
Soak the goraka pieces in warm water for 10 minutes to soften them, then squeeze them gently to release their flavor into the water. Strain and reserve the goraka-infused liquid, discarding the solids.
10 minutes
3
Crush the garlic cloves finely using a mortar and pestle or the flat side of a knife. Set aside.
4
Heat a large cooking vessel or pot over medium heat. Add the prepared fish pieces and sprinkle with turmeric powder, salt, and ground black pepper, stirring gently to coat evenly.
5
Add the crushed garlic, curry leaves, rampe (pandan leaves), and cinnamon pieces to the pot. Stir well to combine all the aromatics with the fish.
6
Pour the reserved goraka-infused liquid and the water into the pot. Add the roasted curry powder and stir gently to incorporate all ingredients without breaking the fish.
2 minutes
7
Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for 25-30 minutes until the fish is cooked through and the broth has reduced slightly and developed a rich flavor.
27 minutes
8
Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and discard the whole spices (cinnamon pieces, rampe leaves) if desired, or serve as is for authentic presentation.