Introduction:
Maldivian Fish Curry, locally known as “Mas Riha”, is a fragrant and spicy coconut milk-based fish curry made with fresh tuna and traditional Maldivian spices. It’s usually enjoyed with rice or roshi (local flatbread).
Ingredients (Serves 4):
- Tuna (or white fish): 400–500g (cut into cubes)
- Coconut milk: 1 cup (thick)
- Onion: 1 medium (chopped)
- Garlic: 4 cloves (chopped)
- Ginger: 1 tsp (minced)
- Green chili: 2 (sliced)
- Dried red chili: 1 (broken)
- Curry leaves: 8–10
- Turmeric powder: ½ tsp
- Coriander powder: 1 tsp
- Cumin powder: ½ tsp
- Garam masala (optional): ¼ tsp
- Oil (preferably coconut oil): 2 tbsp
- Salt: to taste
- Water: ½ cup
Instructions:
- Heat the Oil:
- In a pot, heat the oil. Add chopped onion, garlic, and ginger. Sauté until golden.
- Add the Spices:
- Add curry leaves, green chili, dry chili, turmeric, coriander, cumin, and (optional) garam masala. Stir well until fragrant.
- Add Fish & Coconut Milk:
- Add fish cubes and gently mix. Pour in coconut milk and water. Add salt to taste.
- Simmer:
- Cover and cook on medium heat for 10–15 minutes until the fish is tender and the curry slightly thickens.
- Serve:
- Serve hot with steamed rice or Maldivian roshi.