Fish Curry (with Loajehi Havaadhu)

This curry is a comforting Maldivian-style fish curry made with fragrant spices and coconut milk. The flavours are warm and aromatic with the spice blend giving the curry its distinct depth while still letting the natural taste of the fish shine through.

For our recipe, we have used Loajehi Havaadhu (Eye Curry) Fish Curry Powder provided to us by one of our partners, KDM. This curry powder is a flavourful Maldivian-style spice blend that brings together traditional spices used in local curries, giving the dish a rich aroma and balanced heat.

Serving size: 2-3 people

Ingredients:

For the fish

• 250g tuna
• ¼ tsp turmeric powder
• 1 ½ cup water

For the curry

• 1 medium sized onion
• 1 garlic clove
• ½ inch piecer ginger
• 2 cardamom pods
• ½ + ¼ inch cinnamon stick
• 5 tbsp thick coconut milk
• 1 tsp oil
• 5 curry leaves
• 1 ½ inch piece of pandan leaf
• ½ tsp tamarind
• 2 tsp Loajehi Havaadhu (Eye Curry) Fish Curry Powder
• 1 tsp chilli powder
• ½ tsp turmeric powder
• ¼ big scotch bonnet
• 1 cup thin coconut milk (½ cup coconut milk, ½ cup water)
• ½ tsp salt

Instructions:

1. Firstly, cut 250 g tuna into small cubes (around 2inches).
2. Add ¼ tsp turmeric powder to 1 & ½ cups of water and let the fish soak as you prepare the rest of the ingredients.
3. Slice 1 medium sized onion thinly. Crush 1 garlic clove and ½ inch piece ginger. Snip off the ends of the cardamom pods.
4. Place half of your garlic and ginger, 3 slices of onion, 1 cardamom pod, ¼ inch piece of your cinnamon and 1 tbsp of thick coconut milk in a bowl, mix everything together, cover and set aside.
5. Heat 2 tbsp of thick coconut milk in a pot together with 1 tsp oil over medium heat for 30 seconds. Add the remaining sliced onions, ½ inch cinnamon and 1 cardamom pod, along with the 5 curry leaves and 1 ½ inch pandan leaves. Sauté for 6 minutes or until the onions start turning brown and then add the remaining crushed garlic and ginger.
6. When the garlic softens (this will take around 2 to 3 minutes), remove a tablespoon of the mixture from the pot, place it in a small bowl and set aside.
7. Now add the tuna, ½ tamarind, 2 tsp Loajehi Havaadhu (Eye Curry) Fish Curry Powder ,1 tsp chili powder, ½ tsp turmeric powder, ¼ of a big scotch bonnet, 1 cup thin coconut milk and ½ tsp salt.
8. Mix everything together for a minute and gently bring the mixture to a simmer and cook for 6 minutes or until the fish is cooked through.
9. Turn to low heat and add in the remaining 2 tbsp thick coconut milk, and the mixes you set aside, stir for 2 minutes or until fully mixed into the curry.