As my first recipe I thought I'd post a traditional Maldivian kulhi riha (spicy fish curry) to kick things off ...
Ingredients
A fillet of tuna, cut into half inch long pieces
two table spoons vegetable or olive oil
half a large onion, chopped thinly
two cloves garlic, chopped fine
4 one inch long pieces of pandan leaves
2 cloves
4 cardamom pods
one stem of curry leaves
4 teaspoons chilli powder [or 2 tsp chilli powder and 2 tsp cayenne powder]
1 stick cinnamon
1 tsp cumin
1 tsp pepper
1 tsp turmeric, more to soak the fish
4 tablespoons 'githeyo mirus sauce' available in Maldives [any chilli sauce or tomato paste will do]
coconut milk [half a bowl thick, bowl and half thin. You can use packet bought and use less water for thick milk and more to dilute for thin milk. This is about half a grated coconut's milk]
1 tsp salt
Directions
- A trick I learnt from my mom was to soak the washed fish pieces in a little turmeric mixed in water for a lil while before cooking. This balances out the taste and enhances the flavor.
- Leave the fish in the turmeric water and heat the oil. Sautee the onions, garlic, curry leaves and pandan leaves.
- Add the chilli powder/ cayenne powder, cumin, pepper, turmeric, cloves, cardamom pods and cinnamon stick. The aroma will be tantalizing!
- Add the fish and coat the spice mixture well.
- Once the fish have cooked a few minutes, lower the heat and add the sauce.
- Coat the fish again and add the thin coconut milk.
- Cook until the milk starts to bubble.
- Add salt. I add very little salt. You can add more if you prefer.
- Turn off the heat and add the think milk.
- Your kulhi riha is now ready and will be a beautiful red color, fragrant with the smell of spices!
- Best served with a sour mango salad and white rice or roshi [Maldivian bread]
PS- Enzis has bottled githeyo mirus sauce [Maldivian chilli sauce] which is very nice and perfect for kulhi riha I found.
Ingredients
A fillet of tuna, cut into half inch long pieces
two table spoons vegetable or olive oil
half a large onion, chopped thinly
two cloves garlic, chopped fine
4 one inch long pieces of pandan leaves
2 cloves
4 cardamom pods
one stem of curry leaves
4 teaspoons chilli powder [or 2 tsp chilli powder and 2 tsp cayenne powder]
1 stick cinnamon
1 tsp cumin
1 tsp pepper
1 tsp turmeric, more to soak the fish
4 tablespoons 'githeyo mirus sauce' available in Maldives [any chilli sauce or tomato paste will do]
coconut milk [half a bowl thick, bowl and half thin. You can use packet bought and use less water for thick milk and more to dilute for thin milk. This is about half a grated coconut's milk]
1 tsp salt
Directions
- A trick I learnt from my mom was to soak the washed fish pieces in a little turmeric mixed in water for a lil while before cooking. This balances out the taste and enhances the flavor.
- Leave the fish in the turmeric water and heat the oil. Sautee the onions, garlic, curry leaves and pandan leaves.
- Add the chilli powder/ cayenne powder, cumin, pepper, turmeric, cloves, cardamom pods and cinnamon stick. The aroma will be tantalizing!
- Add the fish and coat the spice mixture well.
- Once the fish have cooked a few minutes, lower the heat and add the sauce.
- Coat the fish again and add the thin coconut milk.
- Cook until the milk starts to bubble.
- Add salt. I add very little salt. You can add more if you prefer.
- Turn off the heat and add the think milk.
- Your kulhi riha is now ready and will be a beautiful red color, fragrant with the smell of spices!
- Best served with a sour mango salad and white rice or roshi [Maldivian bread]
PS- Enzis has bottled githeyo mirus sauce [Maldivian chilli sauce] which is very nice and perfect for kulhi riha I found.
