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Mas riha (tuna curry): photo of the dish
Illustrative photo: User: (WT-shared) Jpatokal at wts wikivoyage — CC BY-SA 3.0, Wikimedia Commons
Fish & seafood

Mas riha (tuna curry)

Tuna curry simmered in a spicy coconut milk sauce, typical of Maldivian family meals. The fish breaks down gently while soaking up the flavours of onion, turmeric and chilli.

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Ingredients

Ingredients

Pâte d'épices

Spices & seasoning

Optional extras

On the side

Nutrition facts

430 kcal per serving

Protein
38.9 g
Carbohydrates
9.9 g
of which sugars
6.4 g
Fat
25.4 g
of which saturated fat
11 g
Fiber
3.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Thinly slice the onions, garlic and ginger. Cut the chillies into rings, keeping the seeds.
  2. In a large sauté pan, heat the oil and fry the onions for 6 minutes until translucent.
  3. Add the garlic, ginger, chillies, the spices from the paste and the tomato paste. Fry for 2 minutes, stirring.
  4. Lay in the tuna slices, pour in 20 cl of water and the coconut milk. Add the salt and curry leaves.
  5. Cover and simmer over low heat for 20 minutes, gently turning the fish halfway through.
  6. Finish with the lime juice and adjust the seasoning. Serve hot with white rice.

Variations and tips

Using what's available here. Use drained canned tuna added at the end of cooking, or salmon fillet in the same way.

More ideas

Bis bajiya kiru (rice fritter soup)50 min · 4 serv.Bis hakuru hedhi (coconut milk bonito)40 min · 4 serv.Bis roshi (tuna roshi)40 min · 4 serv.Boakiba curry (rice pancake curry)55 min · 4 serv.Bis kirimas (prawns)22 min · 4 serv.Bis kiru hedhi (coconut noodle soup)40 min · 4 serv.Bis mas curry (tuna rice curry)55 min · 4 serv.Bis mas hiyaa (tuna and coconut rice)45 min · 4 serv.

Original Ecomely recipe.