Authentic southern fish Ambul Thiyal: Goraka paste ratios and unglazed clay pot curing?

Traditional southern Ambul Thiyal is a preservation method developed by fishermen in Balapitiya and Mirissa. For 1kg of fresh skipjack tuna (Balaya), soak 75g of sun-dried black Goraka (Garcinia cambogia) in warm water and grind with 30g coarse black peppercorns, 15g sea salt, garlic, and curry leaves into a thick, pitch-black paste. Tuna cubes are coated and packed tightly into a seasoned unglazed clay chatty lined with banana leaves. Simmer over low wood coals until all liquid evaporates completely and the black paste bakes onto the meat, lowering pH below 3.8 to inhibit bacterial growth.