Maldivian Coconut Curry with Fish

Ingredients

In the Maldivian adaptation of Samlar kari, the original Cambodian curry, we incorporate the flavors and ingredients commonly found in Maldivian cuisine. While the original dish uses Cambodian spices and ingredients, the Maldivian version highlights the tropical flavors of the Maldives by incorporating coconut milk, fresh fish, and tamarind for a tangy twist. The cooking techniques and overall concept of the dish remain similar, but the flavors and ingredients have been adapted to suit the Maldivian palate. We alse have the original recipe for Samlar kari, so you can check it out.

• 500g (1.1 lb) fresh fish fillets, cut into chunks 500g (1.1 lb) fresh fish fillets, cut into chunks
• 2 tablespoons coconut oil 2 tablespoons coconut 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 ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 10 curry leaves 10 curry leaves
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 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, 18g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat coconut 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, mix together the ground cumin, coriander, turmeric, and chili powder. Add this spice mixture to the pan and stir well to coat the onions, garlic, and ginger.
4. 4.
   Add the curry leaves to the pan and cook for a minute to release their aroma.
5. 5.
   Pour in the coconut milk and tamarind paste, stirring well to combine. Bring the mixture to a simmer.
6. 6.
   Gently add the fish chunks to the simmering curry and cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as grouper, snapper, or barramundi for this recipe. Ensure the fish is fresh and free from any strong odors. You can also use frozen fish fillets, just make sure to thaw them thoroughly before cooking.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add fresh chili peppers.
• If you prefer a thicker curry, simmer the coconut milk for a few extra minutes before adding the fish.
• Adjust the tanginess of the curry by adding more or less tamarind paste according to your taste preference.
• Experiment with different types of fish to find your favorite combination of flavors and textures.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Maldivian Coconut Curry with Fish hot over a bed of steamed rice or with warm roti. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the dish with a side of Maldivian pickles or chutneys for an extra burst of flavor.

Presentation advice

Present the Maldivian Coconut Curry with Fish in a shallow bowl, allowing the vibrant yellow curry and chunks of fish to take center stage. Sprinkle some fresh cilantro on top for an appealing touch. Serve with a side of steamed rice or roti on a separate plate to create an inviting and visually pleasing presentation.