Steps
- Wash 100g of Sri Lankan salted dried fish, rubbing away excess salt, and cut into ¾in / 2cm pieces. Soak in hot water for 2 minutes and drain; repeat twice.
- Mix 3 tablespoons of canned coconut milk with ¾ cup plus 1 tablespoon of water in a saucepan. Add the fish, ½ large chopped shallot, 2 chopped garlic cloves, and 1 small chopped green habanero.
- Add 1 piece of goraka, the leaves from 1 sprig of curry leaves, and 2 pieces of pandan leaf, each 4in / 10cm long. Stir in ½ teaspoon of Sri Lankan curry powder, ½ teaspoon of red chili powder, and ¼ teaspoon of turmeric.
- Simmer uncovered over medium-low heat for 20 minutes, until the onion is soft and about three-quarters of the liquid has evaporated.
- Stir in 1 cup of canned coconut milk and bring to a boil, stirring constantly. Reduce the heat and simmer for 3-4 minutes. Adjust the salt, cool slightly, and stir in ¼ teaspoon of lime juice.