Dhon Riha (Tuna Curry)
Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins
500 g fresh tuna – diced into small pieces
3 tbsp vegetable oil
2 onions – finely sliced
4 cloves garlic – pressed/grated/very finely chopped
½ cup curry leaves
2 tsp cumin
2 tsp fennel
5 pieces of Pandan (rampe/ raambaa) leaves – cut into ½ inch pieces
1 cup coconut – grated/scraped
1 cup coconut cream/milk (thick)
4 cups water
½ tsp cardamom powder
½ tsp cinnamon powder
⅓ tsp turmeric powder
1 tsp ginger – grated
5 red chilies – sliced into half
½ Scotch Bonnet (githeyo mirus) – chopped
3 Bilimbis – sliced
Salt to taste
Blend the scraped coconut, ½ of the onions, garlic, ¾ of the curry leaves, cumin, ginger and turmeric into a thick paste.
Heat the vegetable oil in a pot, and sauté the remaining onions, curry leaves, chilies and Pandan leaves while stirring occasionally.
Add the cardamom, cinnamon and tuna and toss them in the oil for a few minutes.
Mix the spice paste with the water and add into the pot with the rest of the remaining ingredients except the coconut cream.
Cook on medium heat, stirring occasionally until tuna is cooked.
Add the coconut cream and simmer for about a minute.
Serving Size 4 - 6 people