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Friday, February 14, 2014

Quick Dhon Riha ( fish curry)


Well, I know I took down some of my Maldivian recipes and this one was probably one of them.  Dhon riha ( literally it means fair curry because dhon  means fair while riha is curry) . The original curry requires a curry paste made of  fennel seeds , garlic , ginger and freshly grated coconut. But its not always easy to make curry paste especially when you are pressed for time or  if you are like me hate the washing up, especially on a trying day with a very demanding toddler. ( my little fussy one is just two while his big brother is at school during the morning, so fussy one misses his big brother ).

I made the usual dhon riha without making a curry paste and cheated by using coconut powder. Yes, I know I once said I prefer canned coconut milk to powder but the powder form is  a bit cheaper and makes a good store cupboard standby.

Recipe: Quick Dhon riha ( Fish curry)

For about 4 people

about 200g tuna fish fillet cut into bite size cubes
1 medium onion, finely sliced
2 garlic cloves,  grated
1" ginger grated
8 -10 curry leaves
3" piece pandan cut into large pieces
5 cardamon pods, ends snipped off
2 inch piece cinnamon
1/4 piece scotch bonnet pepper or a few green chillies slit in half length ways
1/2 tsp tumeric
1/2 tsp freshly ground fennel seeds
1-2 tsp tamarind puree or a small piece of tamarind
1 small packet dried coconut powder ( I used Maggie)
oil about 2-3 tbsp
water
salt

1. Heat oil,in a small saucepan or pot,  saute' onions till soft and translucent.  Add curry leaves and pandan leaves , along with cinnamon, cardamon, garlic and ginger and saute another 1 minute to release their aromas.

2. In a measuring jug  measure about  500 ml water and mix in 5 tbsp of coconut powder  along with 1 tbsp  tamarind puree ( or a small ball of tamarind ) , ground fennel, tumeric and mix well. Pour this mixture into the onion mixture along with  chilli of choice that you are using ( ie scotch bonnet or green chilli)  and bring to a slow boil over  medium heat. Let the mixture come to a simmer ( about 1-2 minutes) before adding the fish cubes.
Cook for  about 10- 15 minutes.

3. While the mixture cooks , mix 3 tbsp of coconut  milk powder with 1/3 cup ( 80 ml) water. Set a side.

4. Taste the curry, add salt to taste and adjust the sour taste to your liking, I used about 1 1/2 tsp tamarind puree.

5. Finally pour the prepared coconut milk  and simmer for 1-2 minutes and switch off.  Serve with rice or bread or Roshi

9 comments:

  1. Looks very delicious, Nammi.
    Have a lovely weekend!
    Angie

    ReplyDelete
  2. I like fish curry and happy weekend to U ..

    ReplyDelete
  3. looks amazing not sure can get pandan or cardamon pods though

    ReplyDelete
    Replies
    1. then no need to use pandan leaf, or the cardamon pod, there might be a slight change in taste but would still taste good :)

      Delete
  4. Replies
    1. literally it means " fair curry" most probably due to the yellowish colour it has.

      Delete
  5. It sounds delicious! I will try to make the curry and use cod or haddock to complete the dish :)

    ReplyDelete
  6. Delicious fish curry.. First time here.. Happy to follow you...

    ReplyDelete

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