Cooking class experience — learning Fish Ambul Thiyal properly

I took a cooking class specifically to learn how to make Fish Ambul Thiyal correctly. The instructor explained why pandan is used the way it is — something I'd never understood from just eating it. The warming with cinnamon result when you make it yourself is different.

Maldive fish is a uniquely Sri Lankan ingredient with no close equivalent elsewhere. We learned how a hill country tea estate restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of ginger beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.