Dhon Riha / Maldivian fish curry

Traditional Maldivian Dhon Riha (Fish Curry)
Dhon Riha is a classic Maldivian fish curry, offering a delightful balance between the coconut milk-based curries of the Maldives and spicier variations. Traditionally enjoyed as a main course, Dhon Riha is often prepared using yellowfin tuna, bringing the authentic flavors of the Maldives to your kitchen.

Ingredients

🧅 1 medium onion
🧄 2 garlic cloves
🥥 1/2 cup grated coconut
✨ 1/2 teaspoon turmeric powder
🌿 1 cinnamon stick 1.5 inches
🌿 3 cardamom pods
🌿 1/2 tablespoon cumin seeds
🌿 1 teaspoon black pepper seeds
🌿 1 teaspoon coriander seeds
🍃 10 curry leaves
🌿 1/2 tablespoon fennel seeds
🫚 4 thinly sliced ginger pieces 1 inch each
💧 3/4 cup water or as needed for grinding

For the Curry:
🫒 2 tablespoons cooking oil
🧅 1 medium onion thinly sliced
🧄 2 garlic cloves finely chopped
🍃 20 curry leaves
🍃 3 pandan leaf pieces 2 inches each
🧂 2 teaspoons salt
🥥 2 cups thin coconut milk
💧 2 cups water
🌶️ 1/3 Scotch bonnet chili
🐟 500 grams fresh tuna
🥥 1/2 cup thick coconut milk

Instructions

1- Prepare Coconut Milk:

Grate a medium-sized coconut and set aside 1/2 cup of it.
Extract 1/2 cup of thick coconut milk and 2 cups of thin coconut milk from the remaining grated coconut using a grinder.

2- Prepare Aromatics:

Thinly slice 1 onion and roughly dice another.
Finely chop 3 cloves of garlic while roughly dicing 2 others.
Cut 500 grams of fresh tuna into 1-inch cubes.

3- Make Dhon Riha Paste:

In a blender, combine the roughly diced onion, garlic, 1/2 cup grated coconut, turmeric powder, cinnamon stick, cardamom pods, cumin seeds, black pepper seeds, coriander seeds, curry leaves, fennel seeds, and ginger slices.
Blend into a smooth paste, gradually adding 3/4 cup of water as necessary.

4- Sauté Aromatics:

Heat 2 tablespoons of cooking oil in a pot over medium heat.
Add the thinly sliced onion, finely chopped garlic, curry leaves, and pandan leaf pieces. Sauté until the onions are golden brown.

5- Cook the Paste:

Add the prepared curry paste to the pot and mix for 2-3 minutes over a low to medium flame.

6- Add Liquids and Chilli:

Stir in salt, thin coconut milk, water, and the Scotch bonnet chili. Cook for 5-6 minutes, stirring occasionally.

7- Add Tuna:

Introduce tuna cubes to the curry and cook for another 3-4 minutes.

8- Finish with Thick Coconut Milk:

Stir in the thick coconut milk and cook for an additional 1-2 minutes.

9- Serve:

Remove from heat and serve hot.

Prep Time: Approximately 10-15 minutes
Cook Time: Approximately 11-15 minutes
Total Time: Approximately 21-30 minutes
Servings: 4
Equipment: Coconut grater, Blender, Cutting board, Knife, Cooking pot or wok, Spatula, Ladle