Today's post is a very traditional local recipe. Rihaakuru is a salty fish paste made by the continuous cooking of tuna fish broth, which thickens and turns into a thick salt paste. I am yet to find a local, who actually makes this stuff ,as its usually made in the islands and sold all over the country . If you are someone who likes marmite, thenyou will enjoy rihaakuru.
My mother used to make this often when I was growing up.
We have one growing in our garden so its easily available for me. Have seen it growing in some malay houses when I was living in Malaysia. Unfortunately I have no idea about its English name.
Recipe : Rihaakuru Garudhiya
2-3 tbsp good quality rihaakuru
8-10 fresh curry leaves
2-3 dried red chillies, broken into 2 -3 pieces
1/2 tsp whole cumin seeds
1/2 tsp whole fennel seeds
3-4 billinbi or 1/2 a raw green mango , peeled and sliced thinly or tiny piece of tamarind pulp
3 cups water
a small spring Anbumasala leaves ( if available)
salt to taste
Mix the rihaakuru into the 3 cups water in a small saucepan. Taste to make sure the water now tastes like rihaakuru not faintly .
Place the pan over a medium heat on stove top and bring to a simmer. Skim the froth that forms on top with a spoon.
Once you removed the scum, add cumin seeds, fennel seeds, dried chillies, bilinibi/mango or tamarind, curry leaves, anbumasala leaves if using. Cook for a further 10- 15 minutes.
Taste add salt to taste. Serve with rice and lonumirus and fresh onion slices. Yummm!!!