Curries are a common delicacy served in island households. If you have travelled around tropical destinations, you will be familiar with different versions of curry served along with rice or flatbread for almost any meal of the day. Us Maldivians are curry-crazy and have embraced all the spices and flavors, meat and fish that magically whips up curry.
Today, we are bringing you a refined recipe for the dish for you to try at home. Compiled by the bvery talented Chef Didi of Veligandu Island Resort, it’s a foolproof recipe.
Here’s everything you’re going to need:
• 2 tbsp. Oil
• 1 Dried Gamboge
• ½ tsp Fenugreek seeds
• ½ tsp Cumin seeds
• ½ tsp Sesamee seeds
• 2 medium Onion, finely sliced
• 4 cloves Garlic, finely chopped
• fresh ginger, peeled and julienned
• fresh tomatoes, diced
• Few Hikadhi Faiy (Curry Leaves)
• Raanba Faiy (Pandan Leaves), cut into ½ inch pieces
• 1 Maldivian chilli
• 1 tsp fish curry powder
• ½ tsp Chili powder
• ½ tsp Turmeric powder
• 300ml coconut milk
• 500g Fresh Red Snapper or any other firm fresh fish cut into small cubes. (Authentic Maldivian Fish curry is usually cooked with fresh tuna, Kaṇḍumas (skipjack tuna), but also Kanneli (yellowfin tuna) or Laṭṭi (little tunny)
• Salt to taste (about ½ tsp)
How to cook:
Mas riha is commonly eaten with steamed white rice or Basmati, but when eaten for breakfast it is served with roshi (flatbread) and eaten along with hot tea.
The real secret to a luscious curry is fresh spices. Blooming the spices is a crucial step to creating a delectable curry, as it releases the essential flavour to the curry.
Make your own Maldivian curry powder fresh at home! Roast coriander, cumin, funnel, chilli and cinnamon powder along with ground pepper and cinnamon seeds in equal quantity. Leave the mixture to cool down as you begin with your curry preparation.