New Zealand-inspired Coconut Fish Curry

Ingredients

While the original Maldivian Mas riha is traditionally made with tuna, this New Zealand adaptation incorporates locally available fish varieties such as snapper or hoki. The spices and flavor profiles have also been adjusted to suit the New Zealand palate, with the addition of lime juice for a tangy twist. The dish maintains the essence of a coconut-based curry but embraces the flavors and ingredients found in New Zealand cuisine. We alse have the original recipe for Mas riha, so you can check it out.

• 500g (1.1 lb) fish fillets (snapper or hoki), cut into chunks 500g (1.1 lb) fish fillets (snapper or hoki), cut into chunks
• 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 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• Juice of 1 lime Juice of 1 lime
• 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): 6g, 2g
• Protein: 26g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the ground cumin, coriander, turmeric, and paprika. Add this spice mixture to the pan and stir well to coat the onions, garlic, and ginger.
4. 4.
   Pour in the coconut milk and bring the mixture to a gentle simmer.
5. 5.
   Add the fish chunks to the pan and cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Squeeze the lime juice into the curry and season with salt to taste.
7. 7.
   Garnish with fresh cilantro before serving.
8. 8.
   Serve the Coconut Fish Curry hot with steamed rice or naan bread.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. If snapper or hoki is not available, you can use other firm white fish varieties such as cod or grouper.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a pinch of chili flakes.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• Serve the curry with a side of steamed vegetables for a complete meal.
• Experiment with different types of fish to find your favorite flavor combination.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Coconut Fish Curry hot, accompanied by steamed rice or naan bread. The fragrant aroma of the curry will entice your guests, and the creamy texture of the fish will melt in their mouths. Garnish each serving with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Coconut Fish Curry in a vibrant serving dish, allowing the rich golden color of the curry to shine through. Sprinkle some additional chopped cilantro on top for an added touch of elegance. Serve with a side of steamed rice or naan bread, and watch as your guests are captivated by the enticing aroma and beautiful presentation.