Miruhulee Boava - Spicy Maldivian Tuna Curry

Ingredients

• 500g (1.1 lb) fresh tuna, cut into chunks 500g (1.1 lb) fresh tuna, 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-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, sliced 2 green chilies, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 curry leaves 10-12 curry leaves
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon grated jaggery (optional) 1 tablespoon grated jaggery (optional)
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the mustard seeds and fenugreek seeds. Once they start to splutter, add the curry leaves and sauté for a minute.
3. 3.
   Add the chopped onion, minced garlic, grated ginger, and sliced green chilies. Sauté until the onions turn golden brown.
4. 4.
   In a small bowl, mix together the turmeric powder, chili powder, cumin powder, and coriander powder with a splash of water to form a paste. Add this paste to the pan and cook for a minute to release the flavors.
5. 5.
   Add the tuna chunks to the pan and gently stir to coat them with the spice mixture.
6. 6.
   Pour in the coconut milk and tamarind paste. Stir well and bring the curry to a simmer.
7. 7.
   If using, add the grated jaggery to balance the flavors. Season with salt to taste.
8. 8.
   Cover the pan and let the curry simmer for about 15-20 minutes, or until the tuna is cooked through and tender.
9. 9.
   Serve Miruhulee Boava hot with steamed rice or roshi.

Treat your ingredients with care...

• Tuna — Choose fresh tuna for the best flavor and texture. If fresh tuna is not available, you can use canned tuna, but adjust the cooking time accordingly.

Tips & Tricks

• For an extra kick of heat, add a few chopped bird's eye chilies to the curry.
• If you prefer a thicker curry, reduce the amount of coconut milk or simmer the curry for a longer time to allow it to thicken.
• Adjust the spiciness according to your taste by increasing or decreasing the amount of chili powder.
• Freshly squeezed lime juice can be added at the end to add a tangy twist to the curry.
• Leftovers of Miruhulee Boava can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Miruhulee Boava hot with steamed rice or roshi. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Present the Miruhulee Boava in a vibrant bowl, allowing the rich curry to take center stage. Accompany it with a side of steamed rice or roshi, and garnish with a sprinkle of freshly chopped green chilies for an added touch of spice.