• Possess everything needed to make the sour fish curry (ambul thiyal).
• Cut the fish to the proper size; they should fit in the pan without packing it full.
• After soaking the five goraka pieces for five minutes, grind them into a fine paste.
• A small amount of water will help to facilitate the grinding process.
• Using 4 cloves of garlic, 1 tablespoon of ginger, 3 tablespoons of pepper, 3 cloves of cloves, 1 sprig of curry leaves, 2 inches of pandan leaves, 3 cardamom pods, 1 tsp of red chili powder, and 1/4 tsp of turmeric, grind and produce a paste.
• Once the goraka and the other ingredients stated above are finely pasted, combine the two pastes, taste for flavor, and add more salt and pepper if needed.

The recipe for ambul thiyal.

• While you have the clay pot ready to cook the fish, add the paste to a big bowl with the fish pieces and mix thoroughly. Set aside for 10 to 15 minutes.
• Slice the banana leaf so that you may arrange it in a layer over the clay pot's bottom; you can also cut it into disk-shaped pieces.
• Give the fish one more stir before adding them to the clay pot with the banana leaf in the bottom of the pan.
• To ensure that every piece of fish cooks evenly and undamaged, try not to overcrowd the fish or stack them on top of one another.
• In case there is any remaining marinade in the bowl, fill it with one cup of water, gather the marinade, and cover the fish with the water.
• Verify that the fish is almost submerged in water; if not, add a bit extra.
• Set the pan over a low heat and simmer until all of the water has evaporated.
• If you truly want to move the pieces, grip the pan from both sides and give the fish a small shake to help it settle. Do not stir or use a spoon on the dish throughout the cooking process.
• Take the fish off the fire and allow it to cool once it has a tiny burn on the bottom and a blackish tint. then carefully peel the fish pieces off the pan so they can be removed with ease.