Whether you are cooking for yourself, your family, or serving a crowd, if you are serving curry as your main, it’s always nice to have a dry curry on the side. Below are some of our favourites.
You can make kan’dhi with it, you can make kirukeyo with it, and you can boil some and enjoy them with rihaakuru dhiya and that type of Dhivehi meals; however, one of our favourite ways of enjoying maalhoskeyo (green plantains) is in this dry curry.
Fried eggplant pieces are coated in lovely spices while dried tuna chips bring that much needed crunch in this lovely curry. Making it with ghee instead of oil makes a whole lot of difference too.
This beautiful and simple curry is quite easy to put together. You just have to mix everything well, using your fingers, like you would do for a mashuni, and heat the mixture for around ten minutes.
Our potato curry is not the driest curry in the strictest sense. However, it definitely does the job of one, and is superb with dhal curry, or any meat based curry.