An'bu Riha

An'bu Riha Recipe: A Delicious Maldivian Dish with Mango and Tuna

Region / culture: Maldives | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

An'bu Riha is a traditional dish that hails from the Maldives, known for its rich flavors and unique combination of ingredients. This dish is a perfect representation of Maldivian cuisine, which is heavily influenced by the surrounding sea. An'bu Riha combines ripe mangoes with semi-dried tuna, creating a sweet and savory curry that is both nourishing and comforting. This recipe is a celebration of natural ingredients, traditional cooking methods, and the Maldivian way of life.

History

The history of An'bu Riha is deeply rooted in Maldivian culture, where fishing has been the mainstay of livelihood for centuries. The use of tuna, a bountiful catch around the islands, and mangoes, which grow abundantly in the tropical climate, reflects the resourcefulness of Maldivian cuisine. Traditionally, this dish was prepared during the mango season, using sun-dried tuna, which was a common method of preserving fish. Over time, the recipe has evolved, incorporating more accessible ingredients like semi-dried tuna, but the essence of the dish remains unchanged.

Ingredients

12 ripe mangoes (blanched, skinned, flesh scraped off)
50 g Semi-dried tuna (cleaned, cut into pieces)
100 g onions (thinly sliced)
4 garlic cloves (thinly sliced)
6 curry leaves
2 pcs rampe leaf
6 tbsp coriander curry powder
100 ml coconut milk
50 ml coconut cream
45 ml coconut oil
salt (to season)

How to prepare

In a pan, fry the onions, garlic, curry leaves, and rampe leaf until the onions are golden brown.
Add the whole mangoes and the scraped-off flesh from the skins, tuna, curry powder, coconut milk, and seasoning.
Cover and cook until the curry has thickened. Then, add the coconut cream, adjust the seasoning, and remove from heat.

Variations

1. Vegetarian Version: Substitute tuna with chickpeas or tofu for a vegetarian variant.
2. Spicier Version: Increase the amount of curry powder or add fresh green chilies for extra heat.
3. Creamier Version: Add more coconut cream for a richer, creamier curry.

Cooking Tips & Tricks

1. Use ripe but firm mangoes for the best flavor and texture.

2. Blanching and skinning the mangoes beforehand makes them easier to handle and enhances their taste in the curry.

3. Semi-dried tuna can be substituted with fresh tuna, but ensure it's slightly dehydrated to maintain authenticity.

4. Slow cooking is key to allowing the flavors to meld together beautifully.

5. Adjust the amount of curry powder according to your taste preference and heat tolerance.

Serving Suggestions

An'bu Riha is best served hot, accompanied by steamed rice or roshi (Maldivian flatbread). The creamy curry pairs wonderfully with the simplicity of white rice, allowing the flavors of the dish to shine.

Cooking Techniques

The traditional method involves slow cooking over a wood fire, which imparts a distinct smoky flavor to the dish. However, simmering on a low heat on a modern stove achieves a similar effect, allowing the ingredients to cook gently and evenly.

Ingredient Substitutions

1. Semi-dried tuna can be replaced with fresh tuna or even canned tuna in water for convenience.

2. If rampe leaf is unavailable, bay leaves make a suitable substitute, though the flavor will be slightly different.

Make Ahead Tips

The curry can be prepared ahead of time and refrigerated for up to 2 days. The flavors tend to deepen, making it even more delicious when reheated.

Presentation Ideas

Serve An'bu Riha in a deep, decorative bowl, garnished with fresh curry leaves or thinly sliced mangoes for an added touch of elegance. A side of lime wedges can also enhance the flavors.

Pairing Recommendations

A light, crisp white wine or a tropical fruit juice would complement the rich flavors of An'bu Riha perfectly. For a non-alcoholic option, coconut water is a refreshing choice.

Storage and Reheating Instructions

Store the curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or coconut milk if the curry has thickened too much.

Nutrition Information

Calories per serving

A single serving of An'bu Riha contains approximately 350 calories. The combination of healthy fats, proteins, and carbohydrates makes it a balanced meal option.

Carbohydrates

A serving of An'bu Riha contains approximately 30 grams of carbohydrates. The primary source of these carbohydrates is the ripe mangoes, which are not only delicious but also a good source of dietary fiber and sugars that provide energy.

Fats

This dish contains about 15 grams of fats per serving, mainly from coconut milk, coconut cream, and coconut oil. These are healthy fats that contribute to the rich texture and flavor of the curry.

Proteins

An'bu Riha is a good source of proteins, providing about 20 grams per serving. The semi-dried tuna is the primary source of protein in this dish, making it an excellent option for a nutritious meal.

Vitamins and minerals

An'bu Riha is rich in vitamins and minerals, thanks to the mangoes and coconut ingredients. Mangoes are a great source of Vitamin C, Vitamin A, and potassium, while coconut milk and cream provide magnesium, iron, and phosphorus.

Alergens

This recipe contains potential allergens such as fish (tuna) and coconut. Individuals with allergies to these ingredients should exercise caution.

Summary

Overall, An'bu Riha is a nutritious dish that balances carbohydrates, proteins, and healthy fats. It is also rich in essential vitamins and minerals, making it a wholesome choice for a meal.

Summary

An'bu Riha is a testament to the rich culinary heritage of the Maldives, offering a unique blend of flavors and textures. This recipe not only provides a delicious meal but also a nutritious one, packed with proteins, healthy fats, and essential vitamins and minerals. Whether you're looking to explore Maldivian cuisine or simply searching for a comforting curry recipe, An'bu Riha is sure to satisfy.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe. It was a warm summer day, and I was visiting a small coastal village in the Maldives. I had always been intrigued by the local cuisine, and I was eager to learn as much as I could during my stay.

As I wandered through the bustling market, my eyes were drawn to a stall selling fresh seafood. The scent of grilled fish wafted through the air, tantalizing my taste buds. I approached the stall and struck up a conversation with the vendor, a friendly woman with a warm smile.

She introduced herself as Amina, and she offered to teach me how to make a traditional Maldivian dish called An'bu Riha. Intrigued, I eagerly accepted her offer and followed her back to her humble home, where she began to show me the secrets of this delicious recipe.

Amina explained that An'bu Riha was a coconut-based curry made with fresh tuna, a staple in Maldivian cuisine. She showed me how to prepare the ingredients, from grating the coconut to marinating the fish in a fragrant blend of spices. As the curry simmered on the stove, filling the air with its rich aroma, Amina shared stories of her own grandmother, who had passed down the recipe to her.

I watched intently as Amina expertly cooked the dish, adding just the right amount of each ingredient to create a perfect balance of flavors. She taught me how to adjust the seasonings to suit my own preferences, encouraging me to trust my instincts and let my taste buds guide me.

As we sat down to enjoy the meal together, I was struck by the sense of community and connection that food can create. The flavors of the curry danced on my palate, transporting me to a faraway land filled with warmth and hospitality. I knew that this recipe would become a treasured part of my own culinary repertoire, a reminder of the kindness and generosity of the people I had met along my journey.

Over the years, I have continued to perfect the recipe for An'bu Riha, adding my own twist to the traditional dish. I have shared it with friends and family, passing down the knowledge that Amina so generously shared with me. Each time I make the curry, I am transported back to that sunny day in the coastal village, where the scent of grilled fish mingled with the salty breeze from the ocean.

As I sit in my kitchen now, surrounded by the familiar sights and sounds of home, I am grateful for the lessons I have learned from my travels. The recipe for An'bu Riha is more than just a dish – it is a reminder of the power of food to bring people together, to create lasting memories and connections that span generations. And for that, I am eternally grateful.