Maldivian Coconut Fish Curry

Ingredients

• 500g (1.1 lb) fresh tuna or grouper fillets, cut into chunks 500g (1.1 lb) fresh tuna or grouper fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tomatoes, chopped 2 tomatoes, chopped
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

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.
   Add the minced garlic, grated ginger, cumin seeds, and fenugreek seeds. Cook for 2 minutes until fragrant.
4. 4.
   Stir in the turmeric powder and chili powder, and cook for another minute.
5. 5.
   Add the coconut milk and chopped tomatoes to the pan. Bring to a simmer.
6. 6.
   Gently place the fish chunks into the simmering curry sauce. Cook for 8-10 minutes or until the fish is cooked through and flakes easily.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Tuna or grouper — Ensure the fish is fresh and firm. If using frozen fish, thaw it completely before cooking to maintain its texture and flavor.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder according to your preference.
• Serve the Maldivian Coconut Fish Curry with steamed rice or roshi (Maldivian flatbread) for a complete meal.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• Allow the flavors to meld together by letting the curry sit for a few minutes before serving.
• Experiment with different types of fish to find your favorite variation of this dish.

Serving advice

Serve the Maldivian Coconut Fish Curry hot with steamed rice or roshi. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Maldivian Coconut Fish Curry in a shallow bowl, allowing the vibrant yellow curry to take center stage. Place a few pieces of fish on top and sprinkle with fresh cilantro for an appealing presentation.