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Maldivian tuna curry, also known locally as “Mas Huni Riha,” is a staple dish in Maldivian cuisine.

Given the Maldives’ location and reliance on marine resources, tuna features prominently in the local diet. Tuna curry represents a fusion of traditional Maldivian flavors.

Maldivian cuisine is deeply influenced by the nation’s geography and culture especially flavors from Arab countries and neighboring countries like Sri Lanka , and tuna curry is a reflection of the importance of the sea in the Maldivian way of life.

After eating for almost 3 days in Maldives, here’s my take in Maldivian Tuna Curry.

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INGREDIENTS

• 500g fresh tuna, cut into chunks
• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2-3 green chilies, sliced (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 400ml of fresh coconut milk
• Salt to taste
• Fresh curry leaves for flavor
• Lime wedges for garnish
• Cooked white rice for serving

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DIRECTIONS

1. Heat coconut oil in a pan over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté until the onions are golden brown.
2. Add green chilies, turmeric powder, chili powder, cumin powder, and coriander powder. Cook for 2-3 minutes to let the spices release their flavors.
3. Add the tuna chunks to the pan and sear them until they are lightly browned on all sides.
4. Pour in the coconut milk and bring the curry to a gentle simmer. Season with salt according to your taste.
5. Add fresh curry leaves to enhance the flavor of the curry. Let it simmer for about 15-20 minutes until the tuna is fully cooked and the curry has thickened.
6. Serve the Maldivian Tuna Curry over a bed of cooked white rice. Garnish with lime wedges for a burst of citrusy freshness.

Accompanied with fresh red onions, slices of cucumber and tomatoes.