Kandu Kukulhu (with Real Thai Coconut Milk)

We think Kandu Kukulhu is one of the most special of all Maldivian tuna curries. Even its name hints at that status, as kandu kukulhu literally translates to "chicken of the sea." This curry is packed with flavour and is a favourite among many Maldivian households. Our version turned out wonderfully delicious with a good amount of heat, so feel free to reduce the chillies if you prefer a milder curry.

For our recipe, we have used Real Thai Coconut Milk provided to us by one of our partners, Sosun Fihaara. This coconut milk has a rich, creamy consistency and natural coconut flavour. It adds a smooth texture and richness to the curry while complementing the spices beautifully.

Yield: 3 to 4 people

Ingredients:

For the curry paste

• ⅓ cup grated coconut
• 2 roughly chopped medium-sized onions
• 2-inch roughly chopped piece ginger
• 3 garlic cloves
• 8 cardamom pod seeds
• 2 tbsp cumin powder
• 2 tbsp fennel powder
• 12 dried red chillies
• ½ tsp turmeric powder
• 1 tsp salt
• 3 curry leaves
• 3-inch cinnamon stick

For the tuna

• 500g tuna
• 7-9 inch pandan leaves

For the curry

• 2 tbsp cooking oil
• 2 thinly sliced medium-sized onions
• 2 curry leaves
• 4 cardamom pods, ends snipped off
• 1 thinly sliced garlic clove
• ½ cup Real Thai Coconut Milk (for thin coconut milk)
• ½ cup water
• 1 cup Real Thai Coconut Milk
• ⅔ cup water
• 1 tsp salt

Instructions:

1. Prepare the curry paste by adding ⅓ cup grated coconut, 2 roughly chopped onions, 2-inch piece ginger, 3 garlic cloves, 8 cardamom pod seeds, 2 tbsp cumin powder, 2 tbsp fennel powder, 12 dried red chillies, ½ tsp turmeric powder, 1 tsp salt, 3 curry leaves, and the 3-inch cinnamon stick to a blender. Blend for about 10 seconds or until a coarse paste forms. Set aside.
2. Cut the pandan leaves lengthwise into thin strips.
3. Place about 1 tbsp of the prepared curry paste onto each tuna slice and roll it up. Secure each roll using a strip of pandan leaf tied around it. If needed, use a toothpick for additional support.
4. Heat 2 tbsp cooking oil in a large pot over low heat for about 1 minute. Add the 2 thinly sliced onions, 2 curry leaves and 4 cardamom pods.
5. Cook over medium-high heat for about 8 minutes, stirring occasionally, until the onions soften and begin to caramelise. Add the 1 thinly sliced garlic clove and cook for another 3 minutes until softened. Remove about half of the onion mixture from the pot and set aside for later.
6. In a bowl, combine ½ cup Real Thai Coconut Milk with ½ cup water to make a thin coconut milk mixture.
7. Add the thin coconut milk mixture, the remaining ⅔ cup water, and the rest of the curry paste to the pot. Cook over medium heat for about 2 minutes, stirring gently.
8. Carefully place the tuna rolls into the pot and add 1 tsp salt. If you need to mix the curry, gently shake the pot instead of stirring.
9. Cook until the tuna is fully cooked through for about 20 minutes. Cook for the first 5 minutes over medium-low heat, then reduce to low heat, cover with a lid and continue cooking for the remaining time. Avoid stirring the curry directly.
10. Add 1 cup Real Thai Coconut Milk and cook for another 1 minute over the same heat. If needed, gently shake the pot to combine.
11. Return the reserved onion mixture to the pot and cook for a final 1 minute. Serve hot with rice or roshi.