Rain or shine, a bowl of Maldivian Fish Curry (Mas Riha) is a comforting soup that will lift your spirits year-round!
The island-inspired dish captures the essence of the Maldivian cuisine. It has flaky tuna simmered in a rich coconut milk base infused with a perfect blend of aromatic spices with just the right amount of heat to awaken your senses without overpowering the natural sweetness of the coconut.
For such vibrant flavors, the Maldivian Fish Curry comes together quickly in only 30 minutes—making it the perfect choice for a delicious meal any day of the week. Serve it with steamed rice and traditional roti to complete the tropical island culinary experience.
Mas Riha and Manta Rays in the Maldives
For us, travel has always been about the people, culture, food, and “sweet” adventures. Our trip to the Maldives was a once-in-a-lifetime experience, from staying in an overwater bungalow to swimming with whale sharks and manta rays and enjoying Maldivian cuisine.
One overcast morning, we set out on a boat with our favorite marine biologist, Jess, to search for manta rays. The Maldives is a sanctuary for manta rays and has the world’s largest population. So, our odds were high in finding them.
As it started to rain, Jess explained that Maldivians call this “manta magic,” as the rain makes it easier to spot the rays—and she was right! We jumped into the ocean and swam with several manta rays, gliding effortlessly through the water like acrobats. It was magical. Better yet, it was manta magic!
When we returned to shore, the sun returned, but I was craving something comforting. So, I ordered a bowl of Maldivian Fish Curry (Mas Riha).
After a morning in the cold ocean, the creamy, coconut-based fish curry warmed me with its gentle heat and spices. It was the ultimate comfort food.
Now, whenever I make Maldivian Fish Curry at home, it takes me back to that unforgettable day—swimming with manta rays and savoring a bowl of soup that made my taste buds light up like fireworks.
What is a Maldivian Fish Curry (Mas Riha)?
Maldivian cuisine consists of three essential staples: fish, starch, and coconut. Much like its neighbors, India and Sri Lanka, Maldivian food uses bold and aromatic spices, often featuring curry.
Maldivian Fish Curry (Mas Riha) is a fragrant blend of tender fish simmered in a rich coconut milk base with warm spices such as turmeric, cumin, and coriander to create a vibrant and comforting dish. Tuna is often the choice of fish, but you can use other fish such as snapper, marlin, and Mahi Mahi.
Ingredients for Maldivian Fish Curry
A Maldivian Fish Curry has several key ingredients: fish, coconut milk, curry leaves, and spices. Of these, coconut milk is the most important one to get right.
You want to use full-fat coconut milk (unsweetened) with at least 18% fat because it has the best flavor and proper thickness. When selecting coconut milk, check the ingredient label for a daily value of at least 18% total fat. Brands like Aroy-D and Native Forest are great options, but I’ve also found that some grocery stores have name brands of premium coconut milk.
If you are looking for a one-stop shop, I recommend an Asian grocery market. I find everything I need, including pandan leaves (which are typically frozen), at the Asian grocery market. Otherwise, you can find curry leaves and all of your spices (at an inexpensive price) at Indian grocery stores.
Can I Use Frozen Fish?
Yes, you can use frozen fish for your Maldivian fish curry. You can use frozen tuna, marlin, Mahi Mahi, snapper, or any firm fish you wish.
The best and safest way to thaw frozen fish is by defrosting it overnight in the refrigerator. This helps the fish maintain its texture and firmness, which you need for the Maldivian Fish Curry.
Remove the fish from its packaging and place it on a plate lined with paper towels (you can lightly put plastic wrap on top if you desire). Rinse with water and pat dry before cooking.
Another way to defrost frozen fish is to submerge the fillets in cold water. Remove the fish from its packaging, place it in a clean plastic bag, seal it tight, and fully sink it in cold water. When the fish is ready, pat it dry before cooking.
This is a brief overview. Please refer to the full recipe description at the end of this post.
- Tuna (or another firm fish such as marlin, Mahi Mahi, and snapper)
- Coconut oil (or vegetable oil)
- Red onion
- Fresh ginger
- Garlic cloves
- Scotch bonnet (or green Thai chili)
- Curry leaves
- Pandan leaf
- Tomato paste
- Cardamom pods
- Ground cumin
- Ground coriander
- Ground fennel
- Ground turmeric
- Chili powder
- Coconut milk (full fat)
- Salt
- Pepper
How to Make Maldivian Fish Curry
You might think a Maldivian Fish Curry takes hours to cook because of its bold flavors, but it’s ready in just 30 minutes and incredibly easy to make.
Instead of making a curry paste, you will simply cook the spices with the vegetables to release their flavors. Then, bring everything to a simmer with coconut milk and tuna. It’s that easy!
This is a brief overview. Please refer to the full recipe description at the end of this post.
Sauté – Heat coconut oil in a large pot. Add the red onions and saute until softened. Then, add garlic, ginger, curry leaves, pandan leaves, and scotch bonnet pepper. Cook until everything is fragrant. Add the tomato paste and cook until it is no longer vibrant red, occasionally stirring to prevent the mixture from burning.
Spice it up – Turn the heat to medium-low and add all the spices. Cook for 3 – 5 minutes to let the spices enhance the flavors and prevent a gritty texture.
Simmer – Pour the coconut milk and bring the curry to a boil for 5 minutes. Add the tuna and cook for another 5 minutes or until it’s tender and opaque.
Serve – Season to taste with salt and pepper. Serve with basmati rice and roti.
More Soup Recipes
- The Best Irish Seafood Chowder
- Creamy Tuscan Chickpea Soup
- Instant Pot Guinness Beef Stew
- The Best Texas Chili
Maldivian Fish Curry (Mas Riha)
Ingredients
- 1 pound tuna steaks, cut into 1 1/2-inch pieces
- 1 tbsp coconut oil (or vegetable oil)
- 1 medium red onion, thinly sliced
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 1 scotch bonnet (or green Thai chilis), seeds removed and minced
- 12 curry leaves (fresh or frozen)
- 2-inch pandan leaf (fresh or frozen)
- 1 tbsp tomato paste
- 3 cardamom pods (seeds only), crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground fennel
- 1 tsp ground turmeric
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 – 4 1/2 cups coconut milk, full fat (see note)
Instructions
- Pat the tuna dry using paper towels. Then, lightly salt the tuna and set aside.
- Heat coconut oil in a medium Dutch oven or a large pot over medium heat.
- Add the red onions and saute until softened, about 6 – 8 minutes. Then, add garlic, ginger, curry leaves, pandan leaves, and scotch bonnet pepper. Cook until everything is fragrant, about 60 seconds.
- Add the tomato paste to coat all the ingredients in the pot and cook until it is no longer vibrant red, about 2 minutes. Occasionally, stir to prevent the mixture from burning.
- Add all the spices: crushed cardamom seeds, cumin, coriander, fennel, turmeric, chili powder, salt, and black pepper. Turn the heat to medium-low, mix well, and cook for 3 – 5 minutes, stirring frequently to let the spices enhance the flavors and prevent a gritty texture.
- Pour the coconut milk and bring the curry to a boil for 5 minutes. Add the tuna and cook for another 5 minutes or until it's tender and opaque.
- Season to taste with salt and pepper. Then, serve with basmati rice and roti. Enjoy!
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Notes
