Garcinia, which is originally from India and South Asia, has been used for centuries in Asian countries as a condiment and food preservative. It is also commonly promoted as a weight loss supplement, appetite suppressant, and natural remedy for joint pain and to improve athletic performance.

The Garcinia fruit starts out green when young and turns yellow as it ripens. When fully ripe, the fruit is harvested, cut in half, and sun-dried for a day. It is then smoked until black and soaked in water for 10 minutes before use.

In Sri Lanka, Garcinia is commonly used in seafood dishes, particularly in the popular "Fish Ambulthiyal," which can last up to 7 days at room temperature thanks to the preservative properties of the fruit. Garcinia also adds to the overall hardiness of the fish.

Additionally, Garcinia can also be used to make chicken dishes with a similar flavor profile. This versatile ingredient pairs well with plain white rice, yellow rice, ghee rice, coconut roti (coconut naan), plain naan, poori, or bread.

Ingredients to make Fish Ambulthiyal

• 500g of firm fish
• 5 pieces of Garcinia (goraka), soaked for 5 minutes and then pounded to form fine paste.
• 3 tablespoons of VC Ceylon black pepper.
• 1 tablespoon of minced/ grated ginger.
• 4 garlic cloves minced / grated
• 3 VC Ceylon cardamom pods slightly bruised
• 2-inch pandon leaves (If available, because this make the dish more taste)
• A spring of curry leaves (or 02 tbsp curry leave powder)
• 3 VC Ceylon cloves
• 1 teaspoon chili powder
• ¼ teaspoon turmeric powder
• Salt to season
• Water as needed (just enough to cover the fish)

Method

• Cut the fish into the required Size, (2 inch), they should fit the pan while not crowding with in the pan.
• Soak the Garcinia (Goraka) for 5 minutes and then grind them in to fine paste. You will need a little water to make the grinding process easier.
• Grind and make a paste using garlic, ginger, pepper, cloves, curry leaves, pandon leaves, cardamom, red chili powder & turmeric.
• Once you have a fine paste combine Garcinia paste & check for seasoning, add salt & more pepper if necessary.
• Add the spices paste to a large bowl with fish pieces & mix well. As you need to mix them using your hand, we recommend you to wear disposable gloves. If not your hands & nails will carry the smell of fish & spices for a few hours.
• Set aside for 10-15 minutes. We would recommend you to use a clay pot to make the taste in traditional way. If not can use non-stick pan.
• We are using banana leaf, while cooking to get real taste. Without banana leaf also you can cook, but taste will be different (basically you will miss the unique taste).
• 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. 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 (non-stick pan).
• Try not to crowd the fish or staking them one over the other.
• If there is left over marinade in the bowl, add 1 cup of water to it, collect the marinade & pour the water over the fish. Check if the water just about covers the fish, if not add a little more.
• Place the pan over a low fire, & let it simmer until the water evaporates completely.
• 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 side & give a little shake for the fish to settle.
• Once the fish takes on a blackish tinge while slightly charring on the bottom, remove it from the fire and let it cool.
• You can keep this curry 3-4 weeks while refrigerating.