Mas Riha (Maldives Tuna Curry)

Ingredients:

500g raw tuna fillet (cut into 12mm cubes)
225g (1 ½ cups) onion, finely chopped
20 curry leaves
2 tsp cumin seeds
2 tsp fennel seeds
½ tsp fenugreek seeds
5 cardamom pods
5 x 3cm Rampa (screwpine) leaves
3 x 12mm cinnamon sticks
20 curry leaves
2 tsp fresh ginger (crushed/grated)
4 garlic cloves (crushed)
1 tsp turmeric powder
2 medium red chillies (sliced in half lengthways)
90g (1 cup) desiccated coconut
3 large slices of raw green mango
500ml (2 cups) coconut milk
125ml (½ cup) coconut cream
625ml (2 ½ cups) water
Salt to taste

Method:

Add the grated/desiccated coconut to a spice grinder or food processor along with 2/3 of the onions, 12 curry leaves, 2 garlic cloves, cumin seeds, fennel seeds, ginger and the turmeric powder. Pulse to chop then run the motor until you have a smooth paste (add a few tablespoons of water if neede) scrape into a bowl and set aside.

Place a wok or large pan over medium heat. Once hot add the oil from the top of the coconut crea and use to fry the remaining onion, garlic, curry leaves, chilli, fenugreek seeds, rampa leaves, cinnamon and cardamom over medium heat until onions are light brown (about 8 minutes).

Scoop out one tbsp of this fried onion mixture and blend in a bowl with the coconut cream; set aside until needed.

Reduce the heat, add the tuna and toss with the onion mixture for a minute.

Dissolve the processed spice mixture in the water and gradually mix in with the tuna. Once fully incorporated add in the coconut milk.

Continue cooking over medium heat (while stirring regularly to make sure the coconut milk does not split) until the tuna is well cooked

Reduce the heat and gently stir in the coconut cream. Bring to a simmer, cook for 1 minute then serve with rice or rotis.