Entree: Maldives – މަސް ރިހާ ➤ Mas Riha (Fish Curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) firm white fish or tuna, cut into 1–2 inch (2.5–5 cm) pieces
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 tbsp (15 g) fresh ginger, grated (about 1 tbsp / 15 ml)
- 2–3 green chilies, slit lengthwise (adjust to heat), or 1–2 scotch bonnets
- 1 handful (about 10–12) curry leaves (optional)
- 1 tsp (5 ml) turmeric powder
- 2 tsp (10 ml) Maldivian curry powder or mild curry powder
- 1 tsp (5 ml) roasted chili powder (or paprika for milder)
- 1 cup (240 ml) thick coconut milk
- 1 cup (240 ml) thin coconut milk or water
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt, or to taste
- 1–2 tbsp (15–30 g) Maldives fish (dried tuna flakes), shredded (optional, for depth)
- 2 tbsp (30 ml) tomato paste or 1 medium tomato, finely chopped (about 4 oz / 115 g) — optional
- Fresh cilantro or chopped curry leaves for garnish (no measurement required)

Instructions

1. Prepare aromatics: heat the coconut oil in a wide saucepan over medium heat. Add the chopped onion and sauté until translucent and just starting to brown, about 6–8 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
2. Bloom spices: stir in the turmeric, Maldivian curry powder, and roasted chili powder; fry briefly (30–45 seconds) to release aroma. Add the slit chilies and curry leaves and mix.
3. Build the sauce: if using tomato paste or fresh tomato, add now and cook 2–3 minutes until it softens. Pour in the thin coconut milk (or water) and bring to a gentle simmer, scraping up any browned bits.
4. Add fish and simmer: gently add the fish pieces and the optional shredded Maldives fish. Partially cover and simmer over low heat for 6–8 minutes, until fish is just cooked through and flakes easily.
5. Finish with thick coconut milk: stir in the thick coconut milk and simmer another 2–3 minutes without boiling hard (to prevent coconut milk breaking). Adjust salt.
6. Brighten and serve: remove from heat, stir in lime juice, garnish with cilantro or extra curry leaves, and serve hot with steamed rice or roshi.