Brunei - Malu Abulthiyal

Malu Abulthiyal

Ingredients

-       2 lbs Fish (Halibet, Salmon or Tuna)

-       10-15 pieces Goraka

-       1 1/2 tbs Salt

-       1 1/2 tbs ground black Pepper

-       1/4 tsp Turmeric powder

-       1 sprig Curry Leaves

-       1-2 pieces Rampe (Pandamus)

-       2 pieces Cinnamon

-       2 cloves Garlic (crushed)

-       1/2 tsp roasted Curry powdersaws

-       1 cup water

Directions

-       Wash and cut the fish into 15-20 pieces. Place the goraka pieces in a saucepan,

-       add a little water to cover and simmer for about 5-10 minutes (until the goraka is soft).

-       Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated).

-       Drain the goraka pieces and crush into a coarse paste.

-       Mix the paste with the drained water and add to the fish, mix well.

-       Arrange the fish in a shallow pan and pour the liquid over the pices.

-       Wash the mixing bowl with 1 cup water and pour over the fish.

-       Swirl the pan to coat the pieces with the liquid.

-       Add the curry leaves, rampe, cinnamon & crushed garlic.

-       Cook over slow heat until the fish is done.

-       For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry.