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
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.