A rich, aromatic tuna curry simmered in coconut milk with curry leaves, pandan, and a fragrant spice paste of cumin, coriander, and fenugreek.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Toast cumin, fenugreek, and dried chilies in a dry pan until fragrant. Grind to a fine powder using a mortar and pestle.
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2
Heat coconut oil and fry sliced onions until golden. Add garlic, ginger, curry leaves, and pandan leaf. Stir one minute.
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3
Add ground spice paste and turmeric. Cook for two minutes until the raw spice smell disappears and the mixture is deeply fragrant.
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4
Pour in coconut milk and diced tomato. Bring to a gentle simmer and cook ten minutes to develop the curry base.
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5
Add tuna cubes and simmer eight to ten minutes until fish is cooked through but still tender. Do not stir aggressively or fish will break.
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6
Squeeze lime juice over the curry and adjust salt. Remove pandan leaf before serving with steamed rice and roshi.
Did You Know?
Mas Riha is the cornerstone of every Maldivian meal and families judge a cook's skill by the depth of flavor in their fish curry.
Chef's Notes
Equipment Tips
- heavy pot
- mortar and pestle
- wooden spoon
Garnishing
curry leaves, sliced chili
Accompaniments
steamed rice, roshi
The Story Behind Mas Riha
Mas Riha is the definitive everyday dish of the Maldives, appearing on virtually every lunch and dinner table across the archipelago. The curry reflects centuries of trade influence from India and Sri Lanka, adapted with the islands' abundant tuna and coconut. Each atoll has subtle variations in spice ratios passed down through generations. The dish represents the perfect marriage of the Indian Ocean's two greatest gifts to the Maldives: fresh fish and coconut.
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