Wednesday, May 5, 2021

Masburi riha ( Spicy fish curry)

 


I have been trying to figure out a famous local dish known as Masburi riha. The first time I heard it was from my husband who commented that one of the curries I made tasted like masburi riha. 

Apparently, it's a dish made famous from the local tea shops or Hotaa, with one particular tea shop well known for its masburi riha. I checked a few youtube videos  (Nadhiya's recipe and another recipe) and even tried making it, but never the original one. So it all depended on my husband's palate for this one.  He had tasted quite a lot of Masburi riha during his days as a student growing up in Male'. 



Now some of the recent recipes I saw had the fish cut in huge pieces, literally half a fillet, but according to my masburi expert, the ones he had were cut more like for the ones you slice for garudhiya (local fish broth).  

There are two parts in this dish. One is the curry paste,  and the other is the gravy.  As I always say when making curries is that you have to cook on low to medium-low heat, not boil quickly. That's what brings out the flavor.



Yield: 4
Author: Nammi

Masburi Riha

Prep time: 30 Min Cook time: 30 Min Total time: 1 Hour

Ingredients

  • 275g tuna fillet
  • 1 medium onion, sliced
  • ¼ to ½ scotch bonnet pepper
  • 2 large cloves of garlic
  • ½ inch ginger
  • 12 inch pandan leaf, cut into large pieces
  • 1 ½ cups thin coconut milk (see note below)
  • ½ cup thick coconut milk ( see note below)
  • Salt to taste
  • 3 tbsp oil
curry paste
  • 1 small or ½ a medium onion
  • 4 large cloves of garlic
  • 1 inch ginger
  • 6 dried chillies
  • 1/3 cup grated coconut
  • level tsp ground cumin
  • 6 curry leaves

Instructions

curry paste
  1. Grind everything to a paste, with ½ tsp salt and a little water
Making the curry
  1. Slice the tuna into slices about 1 cm thick
  2. Place a cooking pot on medium heat with oil and cook the onions till it starts to soften, add scotch bonnet peppers, curry leaves and pandan and stir fry for a minute or two. Add the garlic and ginger.
  3. Then stir in the prepared curry paste. Stir for a minute and add the thin coconut milk. Carefully add the tuna slices and cook the curry for 10- 15 minutes on low heat. Then taste adjust salt and stir in thick coconut milk. Simmer for a further 2 minutes and switch off. Optional, squeeze in the lime juice and stir.

Notes:

thin coconut milk: dilute canned coconut milk , 1/4 coconut milk with water or 2 tbsp dried coconut milk with the required amount water Thick coconut milk use milk straight from the can or mix 2 tbsp coconut milk powder with 1/2 cup water
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Created using The Recipes Generator

1 comment:

  1. You can never have too many recipes for curries. The tuna steak looks so FRESH!

    ReplyDelete

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