A typical Sri Lanka breakfast often consists of delicate, crispy rice pancakes or hoppers with a cooked egg on top, served with a curry and accompanied by a hot sambal! Like most breakfasts the world over, this curry is simple, fast, and can also be eaten in the evening with some rice accompanied by vegetables.
Goraka is a dried fruit that is quite acidic. In Sri Lanka, as in south India, it is soaked in water to obtain a sour infusion. I can be substituted with tamarind or lemon juice diluted in water. The garlic paste and curry can be kept for several days in the refrigerator-this is its primary appeal as a breakfast curry.
Pound the goraka to soften it and soak for 5 minutes in 2 oz of warm water. (If you're using tamarind or lemon juice, dilute it in 2 oz of water as well.)
Cut the fish in 1 x 1 inch cubes. Marinate with the goraka along with its infusion.
Place the red curry in a mortar and grind to a powder. Add the garlic, paprika and salt and pound to make a paste.
Dilute the curry paste in a pan with ½ cup of water. Add the cinnamon, the fish and the goraka with its infusion.
Cook half-covered on low heat until the fish is cooked and the sauce becomes a little thick (5-7 minutes).
Let rest for 15 minutes before serving.