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Friday, September 26, 2014

Rihaakuru Garudhiya


                                             

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.
Rihaakuru
This particular type of leaf or herb thats used in  this recipe locally known as Anbumasala , which gives its a lovely taste.
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.

Anbumasala leaves
I know this is not something you can make abroad but just sharing with you a local specialty that I grew up eating.

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!!!

10 comments:

  1. Very new dish for me.. Looks great.

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  2. This is so interesting. Can't believe this is made from tuna broth.

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  3. This comment has been removed by the author.

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  4. Hi Nammi,
    This is very interesting. I am not familiar with that leaves. Thanks for sharing something new to us!

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  5. Looks interesting and very new for me !

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  6. I have never heard os anything like this...sounds interesting Nammi.
    Hope you are having a great week :D

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