Maldivians love their tuna. This tuna fish curry is on the spicy side. Feel free to adjust the heat level according to your taste. Spicy tuna fish curry or Kulhiriha is one of the tastiest curries we love to eat. It can be eaten with rice for lunch or dinner, or even for breakfast with rotis or bread.
So here is my recipe for fish curry or Kulhiriha. Hope you will give it a try.
Prep time: 15 minutes
Cook time: 25 minutes
- 2 tbsp coconut or vegetable oil
- 1 medium onion, halved and thinly sliced
- 3 cloves garlic crushed
- 1tsp grated ginger
- 5cm cinnamon stick
- 5 green cardamom pods, bruised
- 2 sprigs curry leaves
- 2 x 5cm pandan leaf
- 1 chicken stock cube or vegetable stock cube
- 1/2 tsp tomato paste
- 1 tsp chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp freshly ground cumin seeds
- Pinch of fenugreek seeds
- 1/2 habanero chilli or to taste
- 200 g fresh tuna cut into 3cm cubes
- 1/2 tsp salt or to taste
- 1 and 1/2 cups water
- 1 medium fresh tomato, chopped
- 2 tbsp coconut milk powder, mixed with 1/4 cup hot water
- juice of 1/2 a lime
- Heat the oil in a medium-sized pot over medium heat. Add the onions, garlic, ginger, cinnamon stick, cardamom pods, curry leaves, pandan leaf and the stock cube and fry for 5 – 6 minutes until soft and lightly browned.
- Stir in the tomato paste, chilli powder, turmeric powder, cumin powder, fenugreek seeds and habanero. Cook for a few seconds, then add the tuna fish and salt. Cook for another 1 minute, add the water and fresh tomato, stir everything together gently.
- Cover and cook over medium heat for about 15 minutes stirring gently from time to time or until the tomatoes are soft and the fish is cooked.
- Uncover, add the coconut milk and simmer for 2-3 minutes.
- Stir in the lime juice and serve.