AuthorazuIngredients
500 g fresh tuna – diced into small pieces
3 tbsp cooking oil
1 cup onion – finely sliced
¼ cup curry leaves
1 tsp ginger – grated
4 cloves garlic – pressed/grated/very finely chopped
1 Scotch Bonnet (githeyo mirus) – chopped
3 pieces of Pandan (rampe/ raambaa) leaves – cut into ½ inch pieces
3 cardamom seeds
2 tbsp chili powder
2 tbsp chicken curry powder/paste
¾ cup coconut cream/milk (thick)
Salt to taste
Directions
1
Heat the oil, sauté the onions, garlic, ginger, curry leaves, Pandan leaves.
2
Add the chili powder, while stirring.
3
Add the tuna and toss until all tuna pieces are well coated.
4
Add salt, pepper, cardamoms, ½ cup coconut cream/milk, water and cook on low heat, stirring occasionally.
5
When the tuna is well cooked, add the remaining coconut cream/milk and simmer for about a minute.
Ingredients
500 g fresh tuna – diced into small pieces
3 tbsp cooking oil
1 cup onion – finely sliced
¼ cup curry leaves
1 tsp ginger – grated
4 cloves garlic – pressed/grated/very finely chopped
1 Scotch Bonnet (githeyo mirus) – chopped
3 pieces of Pandan (rampe/ raambaa) leaves – cut into ½ inch pieces
3 cardamom seeds
2 tbsp chili powder
2 tbsp chicken curry powder/paste
¾ cup coconut cream/milk (thick)
Salt to taste
shifu
2 tbsp chicken curry powder/paste is listed in ingredients but it is not mentioned while cooking
Suma
Thanks for the recipe. 😀
Jamal
It’s great! Love it
Eugene Ramcharan
Kuhlimas was my favourite breakfast dish when I lived in Maldives. The Seagull Cafe served the best version. Wish I could get back there, perhaps just for Saturday breakfast.