Ambulthiyal (Sri Lankan Sour Fish Curry)

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1. 1Step 1: Have all the ingredients for the sour fish (ambul thiyal) curry ready.
2. 2Step 2: Cut the fish into the required size, so they fit the pan while not crowding within the pan.
3. 3Step 3: Soak the 5 goraka pieces for 5 minutes and then grind them into a fine paste. You will need a little water to make the grinding process easier.
4. 4Step 4: Grind and make a paste using 4 garlic cloves, 1 tablespoon ginger, 3 tablespoons pepper, 3 cloves, a sprig of curry leaves, 2-inch pandan leaves, 3 cardamom pods, 1 teaspoon red chilli powder, and 1/4 teaspoon turmeric.
5. 5Step 5: Once you have a fine paste of goraka as well as the other ingredients mentioned above, combine both the pastes, check for seasoning, and add salt and more pepper if necessary.
6. 6Step 6: Add the paste to a large bowl with the fish pieces and mix well. Set aside for 10-15 minutes while you prepare the clay pot to cook the fish.
7. 7Step 7: Cut the banana leaf in a way you can layer the bottom of the clay pot, either in rectangular pieces or one in the shape of a disk.
8. 8Step 8: Once you place the banana leaf in the bottom of the pan, give the fish a last mix and add them to the clay pot.
9. 9Step 9: Try not to crowd the fish or stack them one over the other too much, as you want all the pieces of fish to cook evenly and intact.
10. 10Step 10: If there is leftover marinade in the bowl, add 1 cup of water to it, collect the marinade and pour the water over the fish.
11. 11Step 11: Check if the water just about covers the fish; if not, add a little more.
12. 12Step 12: Place the pan over a low fire, and let it simmer until the water evaporates completely.
13. 13Step 13: Do not mix or use a spoon on the dish at any point in the cooking process. If you really want to move the pieces, hold the pan from both sides and give a little shake for the fish to settle.
14. 14Step 14: Once the fish takes on a blackish tinge while slightly charring on the bottom, remove it from the fire and let it cool. Then gently pry the fish pieces so they come off the pan easily.