Maldivian Fish Curry (Mas Riha)
Servings: 4
My Maldivian fish curry is a fragrant blend of tender fish simmered in a rich, aromatic coconut milk base with warm spices to create a bold and comforting dish—and it only takes 30 minutes!
Print
Pin
Save
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!
*As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Notes
Coconut milk - 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.
Cardamom Pods - Remove the seeds from the pod, then crush the seeds using a grinder or mortar and pestle. You can substitute the three cardamom pods for 1/2 teaspoon ground cardamom.
Where to Find Ingredients - If you are unfamiliar with some ingredients. Do not worry, I was, too. The best place to shop is at 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.
Tried this recipe?Tag @our_sweet_adventures on Instagram