Dhon Anbu Riha | Lonumedhu

Dhon Anbu Riha


Sweet, sour and spicy, Maldivian Mango Curry is just one of the reasons why we love the mango season. Some people add sugar to their Dhon Anbu Riha, but we found the sweetness from the mangoes alone to be quite adequate. With that being said, do feel free to add some sugar if you want to.


Serves: 2-3



  • 4 ripe mangoes
  • 2 tbsp. coriander
  • 1 tbsp. fennel
  • ½ tbsp. cumin
  • ½ tbsp. red chilli powder
  • ½ githeyo mirus (scotch bonnet pepper)
  • 1 onion
  • 2 garlic cloves
  • ½ inch slice of ginger
  • 10 curry leaves
  • 6 inch piece of raanbaa
  • 4 cardamom pods
  • 3 inch piece of cinnamon
  • ½ cup coconut milk
  • ½ cup water
  • ½ cup dried tuna chips
  • 2 tbsp. olive oil
  • ½ tsp. salt (or to taste)



  1. Slice the onion, mince the garlic & ginger, snip off the ends of the cardamom pods.
  2. Peel the mangoes. You can either slice the mangoes or use them whole in your curry. We sliced them and added the seeds to the curry as well because even after peeling, there was some amount of flesh left on the seeds.
  3. Heat the oil in a pot, and add the onions, cardamom pods, cinnamon, raanbaa, githeyo mirus and curry leaves.
  4. Cook the mixture on medium heat while stirring once in a while, and when the onions begin to turn brown add the garlic and ginger and cook for another 30 seconds.
  5. Add in the coriander, cumin, fennel and red chilli powder; stir and cook for another 30 seconds.
  6. Add the mangoes, coconut milk, salt, water and dried tuna chips, mix well, turn the heat to low, put a lid on the pot, and cook for around 15 minutes.
  7. Before switching off the heat, have a taste and make any adjustments you want such as adding some more salt, chilli or even sugar.

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