For this week’s new recipe we’ve attempted to make the all so spicy and legendary Masburi Riha.
Masburi Riha was made famous by the local teashop Faseyha Point, or ‘Aiybalhey Kada’ as it’s usually called, and the curry gets its name from ‘masburi,’ the large chunks of tuna in it.
The curry is prepared fiery hot; you are supposed to turn into a fire breathing dragon by the time you finish gobbling it down with some Maldivian flatbread ‘roshi.’ So if you don’t eat spicy food, this curry is not for you.
However, if you are following this recipe, do feel free to cut down on the chilli. You can also use cumin powder instead of whole cumin seeds. But one thing you can’t replace are the whole black peppercorns; black pepper powder just won’t do it.
Ingredients for spice paste:
Ingredients for the curry: