Mas Riha (Fish Curry)

Mas Riha - Kulhi Riha

Authorazu

DifficultyBeginnerYields1 Serving
Total Time45 minsPrep Time15 minsCook Time30 mins

Ingredients

 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

Directions

1

In 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

2

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

3

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

4

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

5

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

6

Add in the coconut milk

7

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

8

Lower the heat and gently stir in the coconut cream

9

Simmer for a minute and take off the stove

10

Serve with rice or roshi

Category

Ingredients

 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

Directions

1

In 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

2

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

3

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

4

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

5

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

6

Add in the coconut milk

7

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

8

Lower the heat and gently stir in the coconut cream

9

Simmer for a minute and take off the stove

10

Serve with rice or roshi

Mas Riha (Fish Curry)

2 thoughts on “Mas Riha (Fish Curry)

  • Made this today. Didn’t have mango so used bilamagu. This is like an old version of chicken curry right? It’s really tasty! Goes really well with roshi. Although I skipped step 3 : p. Thank you for sharing the recipe…just a little point to note, you forgot to include when to put mango and salt.

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