
Dinner
Mas riha – Maldivian coconut fish curry | NordMad
Maldivian everyday curry: fresh fish simmered in thin coconut milk with curry leaves, pandan and a local spice blend. Lighter and more aromatic than Sri Lankan fish curries, which rely on goraka or tamarind.
Shopping List
Rate:
40 min total
4 servings
Easy
Ingredients
servings
Mas riha
- 500 g firm white fish (e.g. tuna, kingfish or cod), cubed
- 4 dl thin coconut milk
- 1 stk onion, finely chopped
- 3 fed garlic cloves, finely chopped
- 2 cm fresh ginger, grated
- 10 stk curry leaves
- 2 stk pandan leaves, tied in a knot
- 1 tsk turmeric
- 1 tsk chili powder
- 0.5 tsk fenugreek seeds
- 2 spsk coconut oil
- 1 stk tomato, chopped
- 1 tsk salt
Instructions
- 1
Marinate the fish
- Toss the fish cubes with turmeric, a pinch of salt and a little chili powder. Let them sit for 5 minutes.
5 minBowl - 2
Fry spices and onion
- Heat the coconut oil in a deep pan. Add fenugreek seeds and curry leaves and fry for 30 seconds.
- Add onion, garlic and ginger. Fry 3-4 minutes until the onion is soft.
- Add chopped tomato and the remaining chili powder. Cook 2 minutes.
7 minPan - 3
Finish the curry
- Pour the coconut milk into the pan and add pandan leaves. Bring to a gentle simmer.
- Gently place the fish cubes into the sauce. Let the curry simmer for 12-15 minutes until the fish is cooked through. Stir gently to avoid breaking the fish.
- Season with salt and serve with rice and roshi.
15 minPan
Details
Tips
Preparation
- • Use thin coconut milk (first press diluted with water) for a lighter, more authentic sauce.
Cooking
- • Stir gently while cooking — the fish should hold its shape in the thin sauce.
Serving
- • Serve with steamed rice, roshi and a wedge of lime — the traditional Maldivian dinner.
Author
N
Nordmad
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
N
Nordmad