2. Mas Riha (Maldivian Fish Curry)
Lying to the south of India in the Indian Ocean is the scattering of over 1,000 islands that form the tropical nation of the Maldives. The Maldives is renowned for its beaches, lagoons, reefs, luxury resorts and amazing seafood. In Malé, the nation’s capital, a bustling seafood market is the soul of the city. Not recommended for the squeamish, burly fishermen lug basket loads of wriggling fish in from the adjacent harbor and gut them where they lay on the market floor. It is a sight to behold for any fish lover!
The Maldivian Cuisine is based on three staples, fish, coconut and starch, and also has strong ties to the neighboring countries, India and Sri Lanka. Like India, the Maldives inhabitants are fans of curry, most commonly using fish. However, the Maldivian’s version carries a distinct tang, milder spice and exotic taste.
Most often, the dish uses fresh tuna (skipjack, yellowfin or tunny), and is cooked over a low fire. This recipe is from The Domestic Man blog who hunts the world for authentic traditional recipes that are paleo and gluten free.
Mas Riha (Serves 2)
Ingredients
- 1 teaspoon salt
- 1 lb tuna, mahi mahi or swordfish, cubed and lightly salted
- 2 tablespoons organic coconut oil
- 4 clove garlic, minced
- 2 whole cardamom seed
- 1 pieces ginger root, 1" total, peeled and sliced into matchsticks
- 10 whole curry leaves
- 1 whole jalapeño
- 1 whole onion, sliced
- 1/2 tsp fennel
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 14 oz coconut milk
- 1 whole cinnamon stick
Method
- Lightly salt the fish and set it aside. In a large skillet, warm the coconut oil on medium heat until shimmering, about 2 minutes. Add the garlic, cardamom, ginger, curry leaves, and chile pepper slices and saute until aromatic, about 30 seconds. Add the onion slices and continue to saute until the onion softens, about five minutes.
- When the onion has softened, add the fennel, cumin, turmeric, and black pepper, and saute until aromatic, about 30 seconds. Remove the skillet from the heat and transfer everything to a small blender or food processor and blend into a smooth paste, adding water if needed. Discard the cardamom pods if they didn’t fully blend.
- Return the skillet to the heat (again on medium heat) and add in the blended onion mixture. Stir in all but 1 tablespoon of the coconut milk and add the cinnamon stick. Bring to a simmer, then reduce to med/low and simmer until slightly darkened, about 5 minutes. Taste the curry and add salt if needed.
- Gently add the fish pieces to the curry, and simmer without stirring until the fish is cooked through, about 5-6 minutes. The easiest way to tell if fish is done is to gently nudge it with a spoon; it’s ready when it slightly resists flaking. Spoon the curry into bowls and drizzle the extra 1 tablespoon
