Maldivian Coconut Fish Curry

Ingredients

In this adaptation, we have replaced some of the traditional Maldivian spices with Nordic flavors. Instead of using traditional Maldivian spices like fenugreek and curry leaves, we have incorporated dill and cumin to give the dish a Northern European twist. Additionally, we have added potatoes to make the stew heartier and more suitable for the target cuisine. We alse have the original recipe for Kå'du fanihi, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the ground cumin and coriander to the pot, and cook for another minute to toast the spices and release their flavors.
3. 3.
   Pour in the coconut milk and bring the mixture to a simmer. Add the diced potatoes and cook until they are tender, about 10 minutes.
4. 4.
   Cut the fish fillets into bite-sized pieces and season them with salt and pepper. Gently add the fish to the pot and simmer for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Stir in the chopped dill and adjust the seasoning with salt and pepper, if needed.
6. 6.
   Serve the creamy dill fish stew hot, garnished with additional fresh dill, if desired.

Treat your ingredients with care...

• Fish — Choose fresh, firm white fish fillets such as cod or haddock for the best results. Make sure to remove any bones before cooking.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Dill — Use fresh dill for the best flavor. Chop the dill just before adding it to the stew to preserve its aromatic qualities.

Tips & Tricks

• For a creamier stew, you can add a splash of heavy cream or crème fraîche at the end.
• Feel free to adjust the spices according to your taste preferences. Add more cumin and coriander for a bolder flavor.
• Serve the stew with crusty bread or boiled potatoes for a complete meal.
• If you prefer a thicker stew, you can mash some of the cooked potatoes to thicken the broth.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will meld together even more, making it even more delicious.

Serving advice

Serve the creamy dill fish stew in deep bowls, garnished with a sprig of fresh dill. Accompany it with a side of crusty bread or boiled potatoes to soak up the flavorful broth.

Presentation advice

To enhance the presentation, sprinkle some additional chopped dill on top of the stew just before serving. The vibrant green color of the dill will add a pop of freshness to the dish.