Our favourite recipes from Maldives

Maldivian Kulhimas

Ingredients

Serving size: 4 people

Instructions

Cut the tuna into small cubes.
Slice the onion. Chop the garlic & the ginger.
Heat a frying pan, and coat with the olive oil. Sauté the onion, garlic, ginger and curry leaves till golden brown. Add the cumin powder, coriander powder, chili powder, cardamom seeds, cloves and the tomato paste.
Cook for 10 mins, till your have the oil coming out of the paste.
Add the tuna in the paste, mix well but gently.
Cover the pan, cook on low heat for 15 mins. Stir occasionally. Serve with rice.

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Ingredients

Serving size: 4 people

Instructions

In a pan, add 2 tsp of oil, sauté the onions till brown. Add ginger, garlic, cloves, cinnamon stick, curry leaves and cook for 3 mins. Add the tomato paste, cumin powder, coriander powder, turmeric powder and the curry powder, cook for 15 mins.
After 15 to 20 mins, add the coconut milk, seasoning the sauce and reserve hot.
In another pan, season the tuna fish filet and sear for 8 mins on each side.
Place the fish filet on a plate, topped with the curry sauce, sprinkle some chopped coriander.

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Ingredients

Serving size: 6 people

Instructions

In a heated pan, with the oil, add the onions, ginger, garlic, curry leaves, cook for 6 mins.
Add the cinnamon, cardamom, chili powder, turmeric, cumin and curry powder, cook till oil covers the surface, about 15 mins.
After 15 mins, add the cut fish, pour half of the coconut milk, simmer for 15 mins, stirring occasionally.
After 15 to 20 mins, add the rest of the coconut milk, place the fish curry in a deep plate, sprinkle chopped coriander and serve with chapatti bread.

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