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Mas Riha (Fish Curry)

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

Mas Riha - Kulhi Riha

 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

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


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


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


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


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


Add in the coconut milk


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


Lower the heat and gently stir in the coconut cream


Simmer for a minute and take off the stove


Serve with rice or roshi

Nutrition Facts

Serving Size 6 - 8 people