Despite the name, this fish curry is not so sour and is one of the tastiest ways of cooking fish.
The dish originated as a way of preserving fish. A paste made from dried goraka, widely known as Garcinia Cambogia, a tropical fruit, helps preserve fish for as long as a week without refrigeration.
Cubes of fish, ideally tuna, are simmered in a blend of spices, including cinnamon, turmeric, garlic, black pepper, curry leaves, and pandan leaves until they form a thick coating. This is what gives it its unique taste, which goes wonderfully well with rice.
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