A rich, aromatic tuna curry simmered in coconut milk with curry leaves, pandan, and a fragrant spice paste of cumin, coriander, and fenugreek.
Ingredients
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500g fresh tuna, cubed
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400ml coconut milk
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2 onions, sliced
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4 cloves garlic, minced
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1 tbsp ginger, grated
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8 curry leaves
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1 pandan leaf, knotted
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2 tsp cumin seeds
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1 tsp fenugreek seeds
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1 tsp turmeric
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2 dried red chilies
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1 tbsp coconut oil
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1 tomato, diced
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Salt to taste
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Juice of 1 lime
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.