Soak goraka overnight in room‑temperature water until soft.
Grind softened goraka into a paste and mix with ginger‑garlic paste, black pepper, fenugreek seeds, turmeric, chili powder, curry powder, cinnamon, cardamom, salt, goraka water.
Use firm fish like yellowfin tuna, skipjack tuna, kingfish, or sailfish. Clean and cut into chunks. Coat with turmeric and salt, then let sit for 10 minutes.
Line clay pot bottom with curry leaves.
Coat each fish piece in goraka paste and arrange it in the clay pot in a single layer
Add leftover goraka paste over the fish. Top with green chili + pandan.
Cover and simmer on low heat.
Flip halfway through.
Cook until the liquid dry and deeply flavored.
Let it sit for a few minutes after removing from heat to deepen the flavors.
