Our favourite recipes from Maldives

Ingredients

• 500g fresh tuna fish
• 1 onion
• 15 pcs curry leaves
• 1 tsp coriander powder
• 4 garlic cloves
• 1 piece of fresh ginger
• 2 cardamom pods
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp cumin powder
• 1 tsp red chili powder
• 2 tsp olive oil
• 1 tsp tomato paste

Serving size: 4 people

Instructions

1. Cut the tuna into small cubes.
2. Slice the onion. Chop the garlic & the ginger.
3. 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.
4. Cook for 10 mins, till your have the oil coming out of the paste.
5. Add the tuna in the paste, mix well but gently.
6. Cover the pan, cook on low heat for 15 mins. Stir occasionally. Serve with rice.

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Ingredients

• 500g reef fish (cut into cubes)
• 10g chopped ginger
• 50g sliced onions
• 20g chopped garlic
• 10g chili powder
• 30g curry powder
• 15g cumin powder
• 10g tumeric powder
• 4 pieces of cardamom
• 2 pieces curry leaves
• 2 cinnamon sticks
• 150g coconut milk
• Oil, salt, black pepper

Serving size: 6 people

Instructions

1. In a heated pan, with the oil, add the onions, ginger, garlic, curry leaves, cook for 6 mins.
2. Add the cinnamon, cardamom, chili powder, turmeric, cumin and curry powder, cook till oil covers the surface, about 15 mins.
3. After 15 mins, add the cut fish, pour half of the coconut milk, simmer for 15 mins, stirring occasionally.
4. 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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Ingredients

• 1kg chicken leg, cut into pieces
• 10g plain yogurt
• 150g mustard oil
• 20g chat masala powder
• 10g kasthuri methi seed
• 30g ginger and garlic paste
• 25g cumin powder
• 25g coriander powder
• 10g garam masala powder
• 10g chili poweder
• Juice from 1 lemon
• Oil, salt, black pepper

Serving size: 6 people

Instructions

1. In a mixing bowl, put all the ingredients.
2. Place the chicken in the bowl with the mixture.
3. Wrap the chicken with the mixture, put in the fridge to marinate overnight.
4. On the next day, place the chicken on a baking tray, rub with all the sauces.
5. Cook in a pre-heated oven at 160c for 30 minutes.
6. Serve with rice / naan bread / chutney bread.

Download recipe here