Ambul Thiyal

Ingredients

• 400 g Tuna Steak
• 25 g Goraka
• 2 tsp Black Pepper
• 0.5 tsp Turmeric
• 1 pcs Ceylon Cinnamon
• 0.25 tsp Fenugreek Seeds
• 4 pcs Garlic
• 20 g Ginger
• 2 pcs Green Chili
• 10 pcs Curry Leaves
• 1 pcs Pandan Leaf
• 1 tbsp Coconut Oil
• 1.75 tsp Kosher Salt
• 1 pcs Lime

Method

1. Soak {goraka} in hot water until softened, then grind with {black_pepper}, {turmeric}, {kosher_salt}, and a little soaking liquid into a thick paste. This gives the dish its signature sour depth and dark finish.
2. Pat {tuna_steak} dry so it braises firm rather than steaming, then rub all over with the {goraka} paste. Add {ceylon_cinnamon} and let the fish stand until lightly stained and aromatic.
3. Slice {garlic}, {ginger}, and {green_chili}. Keep {curry_leaves} and {pandan_leaf} ready so the pot can be built quickly in layers.
4. Heat {coconut_oil} in a clay pot or small heavy saucepan over medium heat. Add {fenugreek_seeds} and bloom until fragrant, then add {garlic}, {ginger}, {green_chili}, {curry_leaves}, and {pandan_leaf}. Season lightly with {kosher_salt} and cook until the leaves crackle and the aromatics smell sweet and sharp.
5. Nestle in the coated {tuna_steak} with any remaining {goraka} paste in a single layer. Add a small splash of water, cover, and simmer over low heat until the fish is just cooked and the gravy turns dark and sharply fragrant. Uncover and reduce gently until nearly dry and glossy, turning once carefully so the pieces stay intact.
6. Lift the lid and cook briefly over low heat until the {tuna_steak} is lightly blackened at the edges and the sauce clings tightly. Taste and adjust with {kosher_salt}, then squeeze over {lime} for a bright final edge before serving hot.