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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
1

Blend the scraped coconut, ½ of the onions, garlic, ¾ of the curry leaves, cumin, ginger and turmeric into a thick paste.

2

Heat the vegetable oil in a pot, and sauté the remaining onions, curry leaves, chilies and Pandan leaves while stirring occasionally.

3

Add the cardamom, cinnamon and tuna and toss them in the oil for a few minutes.

4

Mix the spice paste with the water and add into the pot with the rest of the remaining ingredients except the coconut cream.

5

Cook on medium heat, stirring occasionally until tuna is cooked.

6

Add the coconut cream and simmer for about a minute.

Nutrition Facts

Serving Size 4 - 6 people