Masriha (fish curry 4)

                 

Fish curry has so many variations and versions, so whenever I come across something new I love trying it out and if worth the taste, post it on the blog.  I came across this recipe in a local cookbook and decided to give it a try. Fish curries, here in Maldives is usually made using fresh tuna.  For this one, I used a storebought curry paste.

 It's sold in bottles and stores well in the fridge. I bought this from Agora, if you are interested in buying it and living in Maldives. It's got coconut roasted along with the spices. if you don't have any or living abroad you can make my huni havaadhu recipe instead.

Serve this along with some flatbread or rice and a salad.

Yield: 4

Author: Nammi

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Masriha (fish curry 4)

Prep time: 30 mins Cook time: 20 mins Total time: 50 mins

Ingredients:

• 275g fillet tuna, cut into small bite size pieces
• 1 medium onion, thinly sliced
• 1/2 inch ginger, sliced
• 2 cloves garlic, sliced
• 3 tsp curry powder ( see above)
• 1 tsp tomato paste
• 450 ml water
• 100 ml coconut milk  ( canned or packed)  see note below
• 1/4 scotch bonnet pepper
• 1/2 tsp ground black pepper
• 1/4 tsp turmeric
• 1/2 tsp ground cinnamon cardamon mix
• curry leaves, about 12 leaves
• small piece pandan, 10 inches cut into large pieces.
• salt to taste
• 3 tbsp oil

Instructions:

1. Place curry powder, ginger, garlic, and a small handful of onion and a little water and grind to a paste. 
2. Heat oil in a pan and saute the onions, scotch bonnet, curry leaves, and pandan leaves till the onion starts to soften.
3. Add the prepared curry paste, turmeric, pepper, cinnamon/cardamon powder, water and 50 ml of coconut milk. ( see note) and tomato paste. 
4. Add the fish cubes and let the mixture come to a boil and then simmer till spices are cooked and oil starts to float on top. 
5. Add the remaining 50 ml of coconut milk and taste, adjust the salt and switch off. 

Notes:

I used canned coconut milk If using fresh use thin coconut milk in place of water (500ml) and thick coconut milk later when finishing off. If using coconut milk powder, dissolve 2 tbsp in 500 ml water and add in the first addition of liquid and then mix 1 tbsp in 1/4 cup water and add when finishing up cooking the curry.

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