Anguillan-style Rihaakuru dhiya

Ingredients

In this Anguillan adaptation, the traditional Maldivian Rihaakuru is used as the base for the fish stew, infusing it with the unique flavors of the Maldives. The addition of local Anguillan ingredients, such as fresh fish and aromatic spices, gives the dish a distinct Anguillan twist. The cooking techniques and flavors are adjusted to suit the Anguillan culinary traditions, resulting in a delightful fusion of both cuisines. We alse have the original recipe for Rihaakuru dhiya, so you can check it out.

• 2 cups (470ml) Rihaakuru (Maldivian fish paste) 2 cups (470ml) Rihaakuru (Maldivian fish paste)
• 1 lb (450g) fresh snapper or grouper fillets, cut into chunks 1 lb (450g) fresh snapper or grouper fillets, cut into chunks
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon Anguillan curry powder 1 tablespoon Anguillan curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onions and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the diced tomatoes to the pot and cook until they soften.
3. 3.
   Stir in the Anguillan curry powder, turmeric powder, cumin powder, and paprika. Cook for a minute to release the flavors.
4. 4.
   Add the Rihaakuru (Maldivian fish paste) to the pot and mix well with the spices.
5. 5.
   Pour in the coconut milk and bring the mixture to a gentle simmer.
6. 6.
   Add the fish chunks to the pot and season with salt and pepper. Simmer for about 10-15 minutes, or until the fish is cooked through and tender.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Anguillan-style Rihaakuru dhiya hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Rihaakuru — If you can't find Rihaakuru, you can substitute it with a combination of fish stock and fish sauce to achieve a similar umami flavor.

Tips & Tricks

• For a spicier kick, add a chopped scotch bonnet pepper or a dash of hot sauce to the stew.
• If you prefer a thicker consistency, you can blend a small portion of the stew and stir it back into the pot.
• Experiment with different types of fish to find your favorite flavor combination.

Serving advice

Serve the Anguillan-style Rihaakuru dhiya hot in individual bowls, accompanied by steamed rice or crusty bread. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

To enhance the presentation, sprinkle some extra curry powder or paprika on top of the stew before serving. Serve the dish with a side of steamed vegetables or a fresh salad to add color and vibrancy to the plate.