Soak goraka overnight in room‑temperature water to soften. When done, save the water for next step.
Grind softened goraka into a paste, and mix with ginger‑garlic paste, black pepper, fenugreek seeds, turmeric, chili powder, curry powder, cinnamon, cardamom, salt, and 1/2 cup goraka water.
Use firm fish like yellowfin tuna, skipjack tuna, kingfish, or sailfish. Clean and cut into thick chunks. Coat with turmeric and salt, then let sit for 10 minutes.
Add coconut oil to a clay pot then line the base of the pot with curry leaves.
Coat each fish piece with the goraka paste and arrange in a single layer inide the clay pot.
Add leftover goraka paste over the fish. Top with sliced green chili and pandan leaf.
Cover and simmer on low heat then flip halfway through carefully.
Cook until most of the liquid has evaporated and the fish is deeply flavored.
Let it sit for a few minutes after removing from heat to deepen the flavors.
