Recipe Alert: A Seasonal Fruity Goodness in Curry

Recipe Alert: A Seasonal Fruity Goodness in Curry

Wednesday 24th of February 2021

One of the most interesting things you can do around the kitchen is experimenting with a mix of flavors. Belonging on the Equator, the Maldives has a goody resource of tropical fruits that grow locally and are used to entertain dinner tables in various forms. It is best served fresh, as a desser, mixed in a salad, had with icecream, or even taken up a notch by making it into a curry. Yes, we make curry out of everything and this time, as the mango season is approaching in the country, we are presenting Dhon Anbu Riha recipe, courtesy of Lonumedhu.

Ripe Mango available at the market - Visit Maldives

Mangos are ready to eat as soon as they pulp out of the flower and a number of people prefer the unripe mango with a sour taste to it. On the other hand, when fully ripe a mango can be juicy, sweet and a funky combination with tropical curry. The below recipe served 2-3 and can be enjoyed with rice or flat bread (roshi) as preferred.


• 4 ripe mangoes

• 2 tbsp. coriander

• 1 tbsp. fennel

• ½ tbsp. cumin

• ½ tbsp. red chilli powder

• ½ githeyo mirus (scotch bonnet pepper)

• 1 onion

• 2 garlic cloves

• ½ inch slice of ginger

• 10 curry leaves

• 6 inch piece of raanbaa

• 4 cardamom pods

• 3 inch piece of cinnamon

• ½ cup coconut milk

• ½ cup water

• ½ cup dried tuna chips

• 2 tbsp. olive oil

• ½ tsp. salt (or to taste)


1. Slice the onion, mince the garlic & ginger, snip off the ends of the cardamom pods.

2. Peel the mangoes. You can either slice the mangoes or use them whole in your curry. We sliced them and added the seeds to the curry as well because even after peeling, there was some amount of flesh left on the seeds.

3. Heat the oil in a pot, and add the onions, cardamom pods, cinnamon, raanbaa, githeyo mirus and curry leaves.

4. Cook the mixture on medium heat while stirring once in a while, and when the onions begin to turn brown add the garlic and ginger and cook for another 30 seconds.

5. Add in the coriander, cumin, fennel and red chilli powder; stir and cook for another 30 seconds.

6. Add the mangoes, coconut milk, salt, water and dried tuna chips, mix well, turn the heat to low, put a lid on the pot, and cook for around 15 minutes.

7. Before switching off the heat, have a taste and make any adjustments you want such as adding some more salt, chilli or even sugar.

Cover: Lonumedhu