Spice
Goraka
ගොරකා
Also called gambooge, Malabar tamarind, kodampuli, Garcinia cambogia
The dried, smoked rind of a small sour fruit related to the mangosteen, sold as black, leathery segments.
Origin
Sri Lanka and Kerala.
Flavour
Sharply sour, with a smoky, slightly fruity note. Less sweet than tamarind and darker.
How it is made
The rind is separated from the fruit, sun-dried and often smoked over a fire until black.
How to use it
Soak in hot water and grind to a paste, or drop whole segments into fish curries. Essential in ambul thiyal. Use sparingly; it is strong.
Storage
Airtight at room temperature for a year or more.
Recipes using it
Fish ambul thiyal
මාළු අඹුල් තියල්
Dry, sour, black-pepper tuna curry from Sri Lanka's south coast, soured with goraka and cooked until the pieces hold their shape.
EasyHot
Asam laksa
Penang's sour fish noodle soup: flaked mackerel in a tamarind broth thick with chilli, lemongrass and torch ginger, over round rice noodles with pineapple, cucumber and mint.
MediumHot
