AuthormaldivescookIngredients
Directions
Kandu Kukulhu is traditional Maldivian tuna curry
Process all curry paste ingredients in a food processor and take half of the paste, keep rest for later.
Cut each tuna loin in to chunks that are about 2 inches long. Then cut each chunk like a Swiss-roll so each piece opens into a strip.
On each strip of tuna apply generous amount of curry paste on the inside and roll the tuna piece back like a Swiss-roll locking as much curry paste inside and tie the rolled tuna piece with a Pandan leaf strip or secure with a tooth pick.
Set aside to marinade while you make the curry.
Heat oil in a wok or pot. Add the onions, curry leaves, chilly, ginger, garlic cinnamon, cardamom and Pandan leaves. Sauté until onions turn golden and crispy. Take a spoon full of the sautéed mixture and put in the coconut cream.
Over medium heat, add the thin coconut milk, rest of the curry paste into the wok with the sautéed mixture and stir until it dissolves into a curry.
Add the tuna rolls and cook over medium heat (stirring occasionally) until tuna is cooked and the curry thickens. Season with salt (according to taste).
Reduce flame to low heat, gently stir in the coconut cream (with the sautéed onion mixture).
Simmer for a few minutes.
Serve with rice or roshi
Ingredients
Directions
Process all curry paste ingredients in a food processor and take half of the paste, keep rest for later.
Cut each tuna loin in to chunks that are about 2 inches long. Then cut each chunk like a Swiss-roll so each piece opens into a strip.
On each strip of tuna apply generous amount of curry paste on the inside and roll the tuna piece back like a Swiss-roll locking as much curry paste inside and tie the rolled tuna piece with a Pandan leaf strip or secure with a tooth pick.
Set aside to marinade while you make the curry.
Heat oil in a wok or pot. Add the onions, curry leaves, chilly, ginger, garlic cinnamon, cardamom and Pandan leaves. Sauté until onions turn golden and crispy. Take a spoon full of the sautéed mixture and put in the coconut cream.
Over medium heat, add the thin coconut milk, rest of the curry paste into the wok with the sautéed mixture and stir until it dissolves into a curry.
Add the tuna rolls and cook over medium heat (stirring occasionally) until tuna is cooked and the curry thickens. Season with salt (according to taste).
Reduce flame to low heat, gently stir in the coconut cream (with the sautéed onion mixture).
Simmer for a few minutes.
Serve with rice or roshi
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