Saturday, November 9, 2013
Abihi Riha ( Fish Curry using Goraka)
As promised in my previous post, here is the recipe I learnt from a local tv channel during the past fasting month. I am not sure how authentic it is but the lady who made this was middle aged so hopefully I am sure its an old Maldivian recipe. The goraka is pound to paste along with other spices and then used to marinate the fish. It gave a unique taste to the dish and its a pretty simple recipe.
Recipe: Abihi Riha ( Fish Curry with Goraka) recipe from Rahathafaathu as shown on TVM
300g Tuna, cut into bite size cubes ( if tuna is unavailable you can try any firm fish such as sword fish)
3-4 pieces of goraka ( abihi)
1 large onion, sliced
1/2 inch piece of ginger, sliced
2 cloves of garlic
1 tsp red chilli powder or cayenne powder
2 tsp freshly ground cumin
1/4- 1/2 scotch bonnet roughly chopped
8-10 curry leaves
3" pandan leaf cut into big pieces
1/2 cup water
1. Soak your goraka in boiling hot water for about 30 minutes to 1 hour. Drain the water.
2. Place 1/2 of the sliced onions, garlic ginger, chilli powder, cumin powder and goraka along with 1/4 cup water with a pinch of salt into a blender or a wet grinder and grind to a fine paste.
3. Pour the ground spice blend onto the tuna pieces and mix well, set a side for 10 minutes.
4. Heat about 3 tbsp of oil in a pan , saute' your remaining sliced onions with curry leaves and pandan leaves till the onions go translucent and just starts to turn golden. Add scotch bonnets and stir fry 1 minute. Add the tuna along with the marinade and 1/2 cup of water. Stir and cook covered over a medium heat, stirring occasionally till fish is cooked through and spices have released its aroma, about 15 minutes. Taste add salt to taste and switch off.
This is a dry curry so best served with some crusty bread or flat breads. Enjoy!!
Note: I did try making it with tamarind but the taste was not quite the same.