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 Maldives tuna curry
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
A simple and delicious curry dish from Constance Ephelia, Seychelles ideal for a healthy mid-week meal served with pan fried snapper.
Banana curry and snapper
- 5 big leaves of spinach
- 400g of banana (in Seychelles we use the St Jacques variety)
- 5-6 curry leaves
- 30g chopped onions
- 10g chopped garlic
- 10g of chopped ginger
- 4g turmeric
- 4g curry powder
- 20g green peas
- 20g of peeled tomato dice
- 20g unsalted butter
- Salt pepper to taste
1. Blanch the spinach leaves in salted boiling water for 2 minutes, and cool down immediately in ice cold water. Drain, dry and remove the main stalks and set aside.
2. Blanch the banana with its skins in boiling water for 30 mins or until soft.
3. Cool down, remove the skin and grate the flesh. Set aside.
4. Sautée garlic, ginger, onion in butter until a light brown colour, add curry leaves, turmeric, curry powder and mix together.
5. Now add the grated banana to the pan and mix well together. At last, add the green peas and tomato.
6. Season to taste.
7. To make the cannelloni, take 1 spinach leaf, place some banana curry on top and roll as cannelloni giving a nice cylinder shape. Cut the edges nicely, and set aside.
8. Serve warm with pan seared snapper fish.
Sounds tempting? Find out more about Constance Ephelia Resort from our website.
Indulge in a foodie weekend with these 5 tasty recipes from the Indian Ocean.
Fillet of red snapper
1. Chicken and prawn curry
Mauritian curry served in a spicy coconut sauce.
2. Fillet of red snapper coated in a coconut chatini crust
Delicious fish served with warm lentil dhal and tamarind vinaigrette.
3. Pineapple and watermelon sandwich
Fruity sandwich served with basil and cinnamon French toast.
4. Ultimate spare ribs
Simple, finger food ideal for a weekend lunch.
5. Chicken and prawn fricasse
Spicy dish served with stewed Chinese bredes.
Find out more about the food we serve at Constance Hotels from our website.
Dishes from the Maldives are heavily influenced by the traditional cuisine of India and Sri Lanka.
Sri Lankan green pea and cashew curry
This week our Chef de Partie at Constance Halaveli, Pradeep Suranga, brings you 3 of his favourite dishes from his home country of Sri Lanka. The spiciness of the dishes can be modified to suit your own tastes. All of these dishes are available at Jahaz restaurant, Constance Halaveli.
Recipe 1: Green Pea and Cashew Curry
Delicious vegetarian curry, perfect for colder evenings.
- 100g Cashew nuts
- 20g Onion, sliced
- 25g Green peas
- 5g Curry leaves
- 10g Fresh garlic, sliced
- 10g Turmeric powder
- 5g Cumin powder
- 3g Chilli powder
- 5g Coriander powder
- 200ml Coconut milk
- 50ml of Coconut milk cream
1. First soak the cashew nuts in water for 30 minutes.
2. Combine all the ingredients except the green peas and coconut milk into a saucepan and cook over a medium heat until the cashews are soft.
3. Add the green peas and coconut cream and season with salt and pepper.
4. Serve with fragrant rice.
Recipe 2: Indian Cookies
Desserts at Jahaz restaurant
A delicious after-dinner treat that is traditionally served with Masala tea.
- 400g Butter
- 1kg Flour
- 250g Icing sugar
- 15g Salt
- 50g Milk powder
- 150g Water
1. Pre-heat oven to 180°C.
2. Add milk powder and icing sugar to a bowl and mix with water.
3. Then add flour, butter and salt and mix it until it forms like a dough.
4. Roll out the dough and cut with a cookie cutter.
5. Place the cookies on a greased paper lined tray and bake for 20 minutes.
Recipe 3: Hoppers
Hoppers are a traditional breakfast favourite in Sri Lanka, often accompanied by luni miris, a mixture of red onions and spices.
- 250g Rice flour
- 75ml Coconut milk
- 2 tbsp sugar
- 1 egg
- 10g Baking soda or yeast
- 10ml Vegetable oil
- Water as necessary
1. Mix yeast in a little amount of water.
2. Beat the egg very well.
3. Mix all the above ingredients together with rice flour and keep the mixture for 1.5 hours.
4. Add the coconut milk as you need to get the right consistency.
5. Keep the mixture for 15 minutes.
6. Heat the small wok/hopper pan til hot.
7. Add a bit of vegetable oil and swirl it around the pan
8. Take one small ladle of mixture and spread all over the pan and cook over medium and cover with a lid.
Find out more about Constance Halaveli
The perfect accompaniment to a curry, this Naan Bread recipe from the kitchens of Constance Halaveli is quick and easy to make.
- 300g flour
- 5g baking powder
- 10g salt
- 200ml milk
- 100ml water
- 2 tsp sugar
- 50ml oil
- 1 egg
1. Sift the salt and baking powder into a bowl and make a well in the middle.
2. Mix the sugar, milk, eggs, and oil in a bowl.
3. Pour this into the centre of the flour and knead adding water if necessary to form a soft dough.
4. Add the remaining oil and knead again then cover with a damp cloth, leave for 2-3 hours.
5. About half an hour before the naan is required, turn on the oven to 200°C.
6. Divide the naan into 8 balls and allow to rest for 3-4 minutes.
7. Shape each ball of dough with the palms of your hands to make an oval shape.
8. Bake the naan bread until they are puffed up and golden brown.
Try this naan bread with our delicious Constance Chicken and Prawn Curry in coconut milk