Coconut is served at almost every meal in the Maldives, Selina Periampillai says in her cookbook, The Island Kitchen. In this dish, known as ‘Dhon Riha’ in the Indian Ocean archipelago, the tuna is enhanced with Southern Indian spices like cardamom, curry leaves and turmeric.

Unlike lots of curries though, this can be prepped in 15 minutes and cooked in a further 15, proving authentic Maldivian cuisine can be easier to whip up mid-week than you might have thought.

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Tuna Curry
Tuna Curry (Yuki Sugiura/PA)
Tuna Curry
Print Recipe
Nutrition Facts
Tuna curry
Amount Per Serving
Calories 435 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 23g144%
Cholesterol 48mg16%
Sodium 102mg4%
Potassium 598mg17%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 2g2%
Protein 32g64%
Vitamin A 2823IU56%
Vitamin C 56mg68%
Calcium 66mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Tuna curry

A quick and tasty fish curry
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Maldivian
Servings: 4
Calories: 435kcal
Author: Selina Periampillai

Equipment

  • Large saucepan
  • Food processor

Ingredients

  • 500 g tuna steak cut into 2.5cm pieces
  • 1 tbsp coconut oil
  • 4 garlic cloves finely chopped
  • 2 cardamom pods seeds only, crushed
  • 2.5 cm piece of fresh root ginger peeled and finely chopped
  • 10 curry leaves finely chopped
  • 1 green chilli finely sliced
  • 1 onion finely sliced
  • 1/2 tsp ground fennel seeds
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp black pepper
  • 400 ml coconut milk
  • 1 cinnamon stick
  • sea salt to taste
  • coriander to garnish

Method

  • Lightly salt the fish and set aside.
  • In a large saucepan, warm the coconut oil over a medium heat until simmering. Add in the garlic, cardamom, ginger, curry leaves and chilli. Let this sauté until fragrant – usually around 30 seconds. Add the onion slices and cook until softened, around five to seven minutes. Add the rest of the spices: The fennel, cumin, turmeric and black pepper. After around a minute they will mingle together and become aromatic.
  • At this point, transfer everything into a food processor and blend to a coarse paste.
  • Return the paste back to the pan over a medium heat, pour in the coconut milk, holding back one tablespoon for drizzling at the end, and pop in the cinnamon stick and half a teaspoon of salt.
  • Bring to a simmer and gently add the fish pieces to the sauce. They will cook fairly quickly. After five minutes, the fish should be tender, opaque and cooked throughout and the curry will be ready to serve. Drizzle over the extra coconut milk, scatter with the coriander and serve with a heap of rice.

Nutrition

Calories: 435kcal | Carbohydrates: 9g | Protein: 32g | Fat: 31g | Saturated Fat: 23g | Cholesterol: 48mg | Sodium: 102mg | Potassium: 598mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2823IU | Vitamin C: 56mg | Calcium: 66mg | Iron: 5mg

The Island Kitchen: Recipes From Mauritius And The Indian Ocean by Selina Periampillai is published by Bloomsbury.

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