Mas Riha (Fish Curry)

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

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Mas Riha (Fish Curry)