Saturday, November 20, 2021

Aluvi riha (2) Potato curry

I have tried to make potato curry a few times, but somehow my potato curry and egg curry end up tasting too similar. It was until I tasted my mother-in-law's potato curry, I  knew I had to work a lot more to get the taste.  I looked up the two local cookbooks I always refer to, which is Dhivehi Kaana and Karunayaa nulaa kehkun,  but I prefered the one in Zareena's. 

I added a finely sliced scotch bonnet pepper rather than leaving it whole. When you slice it more heat gets added into the curry compared to leaving a piece whole.  Now that my children are bigger and starting to enjoy some spicy curry also know how to handle the heat I have started to tone up the spice level.  

I added some green peas as well. You might have noticed that I cooked the potatoes before making the curry. Some people even fry the potatoes instead of boiling them. While the original recipe chose to throw the liquid I used the water that was used to cook the potatoes to make the curry as I know some of the nutrients of the potato and some starch would be in the liquid and didnt want to loose that. 

The result is this delicious potato curry and it is slowly becoming one of my regular weekday lunch dishes.  Goes well with rice and even with some bread  or local roshi. You can leave the smoked tuna out and make it completely vegetarian or vegan for that matter.

Yield: 4-6
Author: Nammi

Aluvi Riha ( potato curry)

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min


  • 1 large potato, (175-200g), peeled and cut into bite size pieces
  • 1/3 cup frozen peas or canned peas
  • 1 small onion, finely sliced
  • 1 small tomato, finely chopped
  • ¼- ½ scotch bonnet pepper, sliced
  • 3 cloves garlic, finely minced or grated
  • 1” ginger, finely minced or grated
  • 75 g smoked tuna fillet, cut into thin slices * see note
  • 3 tsp store-bought Maldivian roasted curry powder, or 2 tsp freshly ground Roasted curry powder
  • ¼ tsp turmeric
  • 1 sprig of curry leaves ( around 10 to 12)
  • 6 inches pandan leaf, cut into thin strips
  • 3 tbsp oil
  • Water to cook the potato
  • 5 tbsp coconut milk powder * see note below
  • 750ml water * see note below
  • Salt to taste


  1. Place the potato in a saucepan or pot big enough to cook the curry, fill with water, and a little salt, and cook until almost tender.
  2. Drain reserving the water into a measuring jug, you should get about 500- 600 ml of water. Set this aside along with the cooked potato.
  3. Return the pot back on the stove with 3 tbsp of oil ( can be any vegetable oil or coconut oil but not olive oil).
  4. Add the onions and saute the onions until they go soft and are just starting to colour.
  5. Once the onions start to change colour, lower the heat, add curry leaves, pandan, scotch bonnet pepper, tomatoes, ginger, and garlic, and stir fry on low heat for a minute.
  6. Then add curry powder, turmeric, and a splash of water and cook for 2 minutes just, before adding the potatoes and smoked tuna.
  7. Mix 2 tbsp of coconut milk powder* into the reserved potato cooking water, you should have 600ml of the thin coconut milk mixture. Add a little more water if there isn’t enough water.
  8. Stir this into the curry mixture. Stir, add ½ tsp of salt, and simmer on medium low heat for about 10 minutes. During the last minute add the peas and cook for a further 5 minutes, taste and adjust salt.
  9. Mix the remaining 3 tbsp of coconut milk with 150 ml of water and stir this into the curry, bring the heat down low and cook another 2 minutes before switching it off.


If you have the liquid-packed coconut milk, use about 100 ml mixed into 500 ml of water for think milk and use straight from the packet for the thick coconut milk.

You can make this a complete vegetarian curry by omitting the smoked tuna.

Did you make this recipe?
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1 comment:

  1. That looks like a really great curry! I need some too in this cold rainy Sunday.


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