Skip to content
Mas riha – Maldivian coconut fish curry | NordMad
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.

TraditionalEverydayDinnerLunchDairy-freeGluten-free
Shopping List
Rate:
40 min total
4 servings
Easy

Ingredients

servings
Units

  • Mas riha

    • 1.1 lb firm white fish (e.g. tuna, kingfish or cod), cubed
    • 1⅔ cup 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 tsp turmeric
    • 1 tsp chili powder
    • ½ tsp fenugreek seeds
    • 2 tbsp coconut oil
    • 1 stk tomato, chopped
    • 1 tsp salt

Instructions

  1. 1

    Marinate the fish

    1. Toss the fish cubes with turmeric, a pinch of salt and a little chili powder. Let them sit for 5 minutes.
    5 min
    Bowl
  2. 2

    Fry spices and onion

    1. Heat the coconut oil in a deep pan. Add fenugreek seeds and curry leaves and fry for 30 seconds.
    2. Add onion, garlic and ginger. Fry 3-4 minutes until the onion is soft.
    3. Add chopped tomato and the remaining chili powder. Cook 2 minutes.
    7 min
    Pan
  3. 3

    Finish the curry

    1. Pour the coconut milk into the pan and add pandan leaves. Bring to a gentle simmer.
    2. 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.
    3. Season with salt and serve with rice and roshi.
    15 min
    Pan

Explore destinations

MaldivesFood from around the world

Explore more

More dinner recipes

Details

Dietary

Allergens

fish

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

Author

N

Nordmad