Maldivian Mas Riha

Ingredients

• 1.5 lbs fresh tuna steaks, cut into chunks
• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 12 curry leaves
• 1 tbsp chili powder
• 1/2 tsp turmeric
• 1/4 tsp fenugreek seeds
• 1 pandan leaf, tied in a knot (optional)
• 1.5 cups coconut milk
• 1 lime
• Salt to taste
• Cooked rice or roshi flatbread, for serving

Before you cook

• Cut the tuna into even chunks, trimming away any dark bloodline.
• Thinly slice the onion and mince the garlic and ginger.
• Tie the pandan leaf into a loose knot if using.

Steps

1. Heat the oil in a wide pan over medium heat.
2. Add the onion and cook for 4 minutes until softened.
3. Stir in the garlic, ginger and curry leaves and cook for 1 minute.
4. Add the chili powder, turmeric and fenugreek seeds and stir for 30 seconds.
5. Pour in 1 cup of water along with the pandan leaf, if using.
6. Bring the mixture to a simmer and cook for 5 minutes.
7. Add the tuna chunks and simmer gently for 6 minutes, stirring carefully so the fish does not break apart too much.
8. Pour in the coconut milk and warm it through for 3 minutes without letting it boil hard.
9. Squeeze in the juice of the lime.
10. Taste and adjust the salt and chili.
11. Remove the pandan leaf and serve hot over rice, or with roshi and tea for a Maldivian-style breakfast.