Kulhi Riha

Kulhi Riha is one of those things that we get a craving for now and then.

The key to a good Kulhi Riha (Maldivian hot fish curry) is of course in the tuna. You have to use the freshest one you can find so that the curry does not taste overly fishy. When making Kulhi Riha we actually prefer to use either bilamagu (bilimbi) or sour mangoes. But since it’s not so easy to find those items all the time, we used tomato paste instead. Also, add as much chilli as you like; some might find our recipe a bit mild.

Serves: 4

Ingredients:

• 500 grams tuna
• 1 onion
• 2 garlic cloves
• 10 curry leaves
• 6 inch piece of raanbaa
• 4 cardamom pods
• 3 inch piece of cinnamon
• 2 tsp. ground cumin
• ½ tsp. ground black pepper
• 3 tsp. red chilli powder (or to taste)
• ¼ tsp. turmeric powder
• 2 cups thin coconut milk
• ¼ cup thick coconut milk
• 3 tsp. tomato paste
• ½ githeyo mirus (scotch bonnet pepper)
• 1 tsp. salt (or to taste)
• 2 tbsp. oil

Instructions:

1. Cut the tuna into bite sized pieces.
2. Combine the tuna with salt, black pepper, tomato paste and red chilli powder, cover and leave to marinate for around 15 minutes, or longer if you have time.
3. Slice the onions, mince the garlic, and snip off the ends of the cardamom pods.
4. Heat the oil in a pot and add in the onions, curry leaves, raanbaa, cardamom pods and cinnamon.
5. While stirring, cook the onions until they begin to take on a brownish tint and add the garlic; then let the garlic cook for around 30 seconds.
6. Add the cumin and turmeric and cook until you can smell the cumin smell; takes something around a minute.
7. Add the marinated tuna, githeyo mirus, thin coconut milk and give it a good stir to combine everything.
8.  Cover and cook on low heat for around 20 to 30 minutes.
9. Add in the thick coconut milk, mix well, and test whether the curry needs more chilli or salt.

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