Maldivian-style Byzanti Curry

Ingredients

In the Maldivian adaptation of Byzanti, the traditional Cypriot dish is infused with the flavors of Maldivian cuisine. The original dish is typically made with Mediterranean spices and ingredients, while the Maldivian version incorporates aromatic Maldivian spices, coconut milk, and fresh herbs. This adaptation adds a tropical twist to the dish, giving it a unique and vibrant flavor profile. We alse have the original recipe for Byzanti, so you can check it out.

• 500g (1.1 lb) chicken or lamb, cut into bite-sized pieces 500g (1.1 lb) chicken or lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• Handful of fresh curry leaves Handful of fresh curry leaves
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the turmeric, cumin, coriander, and chili powder to the pan, and cook for a minute to release the flavors.
5. 5.
   Add the chicken or lamb pieces to the pan and cook until browned on all sides.
6. 6.
   Pour in the coconut milk and bring to a simmer.
7. 7.
   Add the diced tomatoes and curry leaves to the pan, and season with salt to taste.
8. 8.
   Cover the pan and let the curry simmer for about 30 minutes, or until the meat is tender and cooked through.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Fresh curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves provide a more vibrant flavor.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add fresh chili peppers.
• Serve the Maldivian-style Byzanti Curry with steamed rice or traditional Maldivian roshi bread.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• Marinating the meat in the spice mixture for a few hours before cooking can enhance the flavors.
• Experiment with different types of meat or seafood to create variations of this dish.

Serving advice

Serve the Maldivian-style Byzanti Curry hot with a side of steamed rice or roshi bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Maldivian-style Byzanti Curry in a vibrant serving dish, allowing the rich yellow color of the curry to shine through. Sprinkle some additional fresh curry leaves and a drizzle of coconut milk on top for an appealing presentation.