This week’s new recipe is an easy-peasy dry curry made from valhomas (smoked tuna). It makes a lovely simple meal when eaten with roshi, but it can also be quite useful at those times when you need a couple of curries to serve as side dishes.
Our recipe is based on Amin Didi’s Valhomas Hiki Riha recipe in his cookbook Karuna Aai Nulaa Kekkun. We used the same spices he did. But we’ve seen Valhomas Hiki Riha recipes that call for Kothanbiri Havaadhu (coriander based spice paste) and others. Also, if you have some bilamagu (bilimbi) use a couple of them instead of the lime and if you have some Obaiy (fenugreek seeds), be sure to include a few; you can find out when in the instructions.