The Maldive are filled with beautiful islands with tons of white sandy beaches. Specifically, it is a paradise of 1200 islands and islets grouped into 26 atolls make up this unique archipelago which is situated close to India and Sri Lanka.
As countries in the Indian Oceans, like Maldives, open up slowly, many of us travellers are quite excited to jump again in the plane to head over paradise, but until we can safely travel again, you can still create these flavours yourself and Travel From Home.
At Manta, one of the restaurants at Constance Moofushi, you can have the whole world on your plate, but to make you travel to the Maldivian paradise, The Executive Chef, Sven Schmidt will share with you a traditional dish of the Maldivian fishermen: Maldives Tuna Curry.
It is well cooked and very spicy. Not only it will be tasty, it is a simple recipe to execute and it will give you an authentic taste for the Maldives.
The ingredients below will be enough to serve 4 people:
- 500 g tuna
- Peanut oil: as required
- 1 onion
- 10 karipulay leaves (Curry leaves)
- 1 teaspoon grated ginger
- 4 cloves of chopped garlic
- 3 pandan leaves cut in two
- 3 green cardamom seeds
- 2 teaspoons chilli powder
- 2 teaspoons curried fish powder
- 120 ml coconut
- Heat a little oil in a pan.
- Put some onion in it with the garlic, ginger, curry and pandan leaves.
- Add the chilli powder and stir with a wooden spatula.
- Stir in the tuna, cut into 2 cm cubes.
- Sauté the pieces so they are well coated with the spices.
- Add salt, the fish curry powder, the green cardamom, half of the coconut milk, a little water and let it cook gently.
- Stir it from time to time.
- When the tuna is cooked, add the remaining coconut milk and allow it to simmer for another minute.
- Check the seasoning and set it aside.
Finishing and presentation:
Arrange the tuna curry in bowls or soup plates, add a few sprigs of fresh coriander and some strands of pepper.