One distinctive characteristic of a ‘musamma’ curry is the fried onions, ‘kanamadhu’ (sea almonds) and raisins, which gives the curry a bit of sweetness and crunch. Another characteristic is the use of roasted spices.
‘Musamma’ curries are great with both ‘roshi’ (Maldivian flatbread) and rice, and below are the recipes for three versions of this lovely dish.
This one is the most traditional of the recipes on this list and it is definitely for special occasions. Pieces of tuna are stuffed with fried onions, ‘kanamadhu,’ raisins and spices. They are then secured with strips of pandan and cooked in a piquant curry sauce.
This ‘musamma’ curry is made with eggplants. Chunks of eggplant are stuffed with raisins, ‘kanamadhu,’ fried onions and spices, and cooked in a curry sauce along with slices of smoked tuna.
This chicken ‘musamma’ curry is quite delish. Chicken is first marinated in a roasted spice mix. Then it’s cooked in coconut milk with fried onions, raisins and ‘kanamadhu.’