Tuna Curry (Maldivian Dhon Riha)

Dhon Riha (tuna curry) is a fish curry from Maldives, the small group of islands to the Southwest of the Indian subcontinent (it's officially the smallest country in Asia). The dish is very representative of Maldivian cuisine, which is based on three main staples: fish, coconut, and starch. This warm, tangy curry is cooled with mellow coconut milk. The tuna is enhanced with southern Indian spices including cardamom, curry leaves and turmeric. It doesn’t take long to cook, so this dish can be ready to eat in under thirty minutes, perfect for a midweek meal with steamed rice. Mas Riha (fish curry) is also enjoyed at breakfast by locals, served with rice, chillies and roshi (thin Maldivian flatbreads) on the side, which are perfect for scooping up the sauce.

2 Tbsp. coconut oil
4 cloves garlic, minced
2 cardamom pods
1″ fresh ginger, peeled and sliced into matchsticks
10 curry leaves, or 1 tsp. curry powder
1 jalapeño, or other green chile, sych as serrano, stem, seeds,and ribs removed, sliced
1 onion, sliced
½ tsp. ground fennel
½ tsp. ground cumin
½ tsp. ground turmeric
½ tsp. black pepper, freshly ground
1 (14 oz) can coconut milk
1 stick cinnamon
1 tsp. sea salt
1 lb fresh tuna or other firm fish, such as mahi mahi, swordfish, cut into cubes and lightly salted

Fresh curry leaves are usually available in your local Asian market, but if you don’t have any available, a teaspoon of your favourite curry powder is fine. You’ll want to add the powder when you add the rest of the spices (fennel, etc).

Skipjack or yellowfin (ahi) tuna are traditionally used in making this dish, but any firm fish will do. I used cod in my photos; our local fishmonger was selling some excess/leftover pieces at a discount, and they were easily cut into cubes for Mas Riha.

Lightly salt the fish and set it aside. In a large skillet, warm the coconut oil on medium heat until shimmering, about 2 minutes. Add the garlic, cardamom, ginger, curry leaves and chile pepper slices . Sauté until aromatic, about 30 seconds. Add the onion slices and continue to sauté until the onion softens, about five minutes.

When the onion has softened, add the fennel, cumin, turmeric and black pepper. Sauté until aromatic, about 30 seconds. Remove the skillet from the heat and transfer everything to a small blender or food processor and blend into a smooth paste, adding water if needed. Discard the cardamom pods if they didn’t fully blend.

Return the skillet to the heat (again on medium heat) and add in the blended onion mixture. Stir in all but 1 Tbsp. of the coconut milk and add the cinnamon stick. Bring to a simmer, then reduce to medium-low and simmer until slightly darkened, about 5 minutes. Taste the curry and add salt if needed.

Gently add the fish pieces to the curry and simmer without stirring until the fish is cooked through, about 5-6 minutes. The easiest way to tell if fish is done is to gently nudge it with a spoon; it’s ready when it slightly resists flaking. Spoon the curry into bowls and drizzle the extra 1 Tbsp. of coconut milk over it, then serve with rice or cauliflower rice.

Makes 2 servings.