In the Maldives people do not eat pink cooked tuna like the y do in Western countries. Instead they eat it strong and spicy.
The traditional dish of Maldivian fishermen, it is also one of the staples of our Maldivian staff at the hotel. It is natural that we should want to offer our customers this simple recipe with its authentic taste.
Ingredients (Serves 4)
- 500g tuna
- Peanut oil: as required
- 1 onion
- 10 karipulay leaves
- 1 teaspoon grated ginger
- 4 cloves of chopped garlic
- 3 pandan leaves, cut in two
- 3 green cardamom seeds
- 2 teaspoons chilli powder
- 2 teaspoons curried fish powder
- 120ml coconut milk
- Salt: to taste
1. Heat a little oil in a pan. Put some onion in it with the garlic, ginger, curry and pandan leaves. Add the chilli powder and stir with a wooden spatula.
2. Stir in the tuna, cut into 2cm cubes. Sauté the pieces so they are well coated with the spices.
3. Add salt, the fish curry powder, the green cardamom, half of the coconut milk, a little water and let it cook gently. Stir it from time to time.
4. When the tuna is cooked, add the remaining coconut milk and allow it to simmer for another minute. Check the seasoning and set it aside.
Finishing and presentation
Arrange the tuna curry in bowls or soup plates, add a few sprigs of fresh coriander and some strands of pepper.
Sommeliers suggested wine
Light and fruity red wine:
- Rioja, “Rayos Uva”, Olivier Rivièra, 2010 Spain
- Crozes-Hermitage, “Cuvée Papillon”, Gilles Robin, 2009 France