Mas Riha (Fish Curry)

By azu  

May 28, 2017

Mas Riha (Fish Curry) 0 5 0
  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Yields: 6 - 8 people


500g raw tuna fillet (diced into ½ inch pieces)

1 ½ cup onion (finely chopped)

2 tsp cumin seeds

2 tsp fennel seeds

½ tsp fenugreek seeds

5 cardamoms

5 x 1 inch Rampa leaves

3 x ½ inch cinnamon pieces

¾ cup curry leaves

2 tsp ginger (crushed/grated)

4 cloves garlic (crushed)

1 tsp turmeric powder

2 medium Cayenne peppers (sliced in half)

1 cup grated/desiccated coconut

3 large slices of raw green mango

2 cups coconut milk

½ cup coconut cream

2 ½ cups water

Salt to taste


1In a food processor, mince the grated/desiccated coconut, 1 cup onion, ½ cup curry leaves, 2 garlic cloves, cumin seeds, fennel seeds, ginger and the turmeric powder into a smooth paste – set aside

2Sauté the remaining onion, garlic, curry leaves, chili, fenugreek seeds, rampa leaves, cinnamon and cardamom over medium heat until onions are light brown

3Scoop out one tbsp. of the sautéed onion mixture and put it in the coconut cream – set aside

4Lower the heat, add the tuna and toss with the onion mixture for a minute

5Dissolve the processed spice mixture in the water and add it in gradually

6Add in the coconut milk

7Cook over medium heat (while stirring regularly to make sure the coconut milk does not clot) until the tuna is well cooked

8Lower the heat and gently stir in the coconut cream

9Simmer for a minute and take off the stove

10Serve with rice or roshi



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