Bakari Riha

Bakari Riha Recipe - Authentic Maldivian Mutton Dish

Region / culture: Maldives | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Bakari Riha is a traditional Maldivian curry that is rich, aromatic, and full of flavor. This dish is a celebration of the Maldives' love for coconut and seafood, although in this particular version, mutton is the star of the show. The combination of coconut milk and cream with a variety of spices and the tender mutton creates a dish that is both comforting and exotic. This recipe is perfect for those looking to explore Maldivian cuisine and enjoy a hearty, flavorful meal.

History

The origins of Bakari Riha can be traced back to the Maldives' rich culinary tradition, which is heavily influenced by its tropical location and the abundance of coconut trees. The use of mutton, however, is a testament to the trade routes and cultural exchanges that have shaped Maldivian cuisine over the centuries. Traditionally, this dish would have been prepared with whatever meat was available, but mutton has become a popular choice due to its rich flavor and tender texture when cooked slowly.

Ingredients

800 g mutton with bone (bite size pieces)
225 g onion, thinly sliced
20 g garlic, sliced
1 each cherry red pepper, sliced
Few curry leaves
3 pieces Raan’baa leaf
50 ml coconut oil
5 tbsp coriander powder
200 ml coconut cream
400 ml coconut milk
1 liter water
salt to season

How to prepare

Heat the oil in a pan. Sauté the sliced onion, sliced garlic, cherry pepper, and Raan’baa leaf until golden brown.
Add the mutton, coriander powder, and salt. Sauté for a while.
Pour in the coconut milk and water. Simmer the mixture until the mutton becomes soft.
Finish the dish by adding coconut cream and adjusting the seasoning.

Variations

1. Chicken or beef can be used instead of mutton for a different flavor profile.
2. Adding potatoes or carrots can make the dish more filling and add a touch of sweetness.
3. For a spicier curry, increase the amount of red pepper or add chopped green chilies.

Cooking Tips & Tricks

1. Use fresh coconut milk and cream for the best flavor. If unavailable, canned versions can be used, but the taste may vary slightly.

2. Browning the mutton well before adding the liquids will add depth to the dish.

3. Simmering the curry on low heat allows the flavors to meld together and the mutton to become tender.

4. Adjust the amount of water based on how thick you prefer your curry. Less water will yield a thicker sauce.

Serving Suggestions

Bakari Riha is best served with steamed rice or flatbreads to soak up the delicious sauce. A side of fresh salad or steamed vegetables can add freshness and balance to the meal.

Cooking Techniques

Slow simmering is key to achieving the perfect texture and flavor in Bakari Riha. Using a heavy-bottomed pot will ensure even cooking and prevent the curry from burning.

Ingredient Substitutions

1. If coconut oil is unavailable, any neutral-flavored oil can be used.

2. Dried curry leaves can replace Raan’baa leaf, though the flavor will be slightly different.

3. Almond milk mixed with a little coconut extract can be a substitute for coconut milk for those with coconut allergies.

Make Ahead Tips

Bakari Riha can be made ahead and stored in the refrigerator for up to 3 days. The flavors will continue to develop, making the dish even more delicious when reheated.

Presentation Ideas

Serve Bakari Riha in a deep, decorative bowl, garnished with fresh coriander leaves and a side of lime wedges. A colorful salad on the side can add visual appeal to the meal.

Pairing Recommendations

A light, crisp white wine or a cold beer can complement the rich flavors of Bakari Riha. For a non-alcoholic option, a chilled glass of mango lassi or coconut water would be refreshing.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave, adding a little water if the curry has thickened too much.

Nutrition Information

Calories per serving

A single serving of Bakari Riha contains approximately 400-500 calories, making it a hearty meal option. The majority of the calories come from the fats in the coconut products and the protein from the mutton.

Carbohydrates

This dish is relatively low in carbohydrates, with the main sources being onions and garlic. The total carbohydrate content per serving is approximately 10-15 grams, making it a suitable option for those on a low-carb diet.

Fats

Bakari Riha is rich in fats due to the use of coconut oil, coconut milk, and coconut cream. These ingredients contribute to the dish's creamy texture and are a source of saturated fats. The total fat content per serving is approximately 30-40 grams.

Proteins

Mutton is an excellent source of high-quality protein. A single serving of Bakari Riha can provide about 25-30 grams of protein, making it a filling and nutritious meal option.

Vitamins and minerals

This dish is a good source of vitamins and minerals, including Vitamin B12 from the mutton, Vitamin C from the red pepper, and various minerals such as iron, magnesium, and potassium from the combination of ingredients used.

Alergens

The main allergens in this dish are coconut and garlic. Those with allergies to these ingredients should avoid this recipe or find suitable substitutions.

Summary

Bakari Riha is a rich, flavorful dish that is high in fats and protein, with moderate calories. It provides a good balance of nutrients, making it a wholesome meal option.

Summary

Bakari Riha is a testament to the rich culinary heritage of the Maldives, offering a unique and delicious experience with every bite. This recipe not only provides a hearty and nutritious meal but also an opportunity to explore the flavors of Maldivian cuisine. Whether you're a seasoned cook or a curious foodie, Bakari Riha is sure to impress.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Bakari Riha. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, whom we affectionately called Amma, was the one who introduced me to the world of cooking. She was a master in the kitchen, and I would often sit by her side, watching in awe as she prepared delicious meals for our family.

One day, Amma brought out a tattered old notebook from her collection of recipes. She told me that this particular recipe had been passed down through generations in our family, and that it was a special dish that was only made on special occasions. Bakari Riha, she explained, was a traditional Indian curry made with tender chunks of goat meat cooked in a rich and fragrant coconut sauce.

As she read through the ingredients and instructions, I was mesmerized by the intricate process of creating this flavorful dish. The combination of spices such as cumin, coriander, turmeric, and garam masala, along with fresh ginger and garlic, seemed like a magical potion that would transform simple ingredients into a feast for the senses.

Amma told me that she had learned this recipe from her own mother, who had learned it from her mother before her. Each generation had added their own unique touch to the dish, making it a cherished family tradition. She encouraged me to pay close attention to the details and to practice patience and precision in the kitchen.

Over the years, I watched and learned as Amma made Bakari Riha countless times, each time perfecting her technique and adjusting the flavors to suit our tastes. I would help her grind the spices, chop the vegetables, and stir the pot, absorbing the knowledge and wisdom that she imparted with each step.

As I grew older and started my own family, I carried on the tradition of making Bakari Riha for special occasions. I would invite friends and relatives over to share in the meal, and they would always rave about the exotic flavors and tender meat that melted in their mouths.

I remember one particular time when my husband's boss came over for dinner. He was a well-traveled man who had sampled cuisines from all over the world, and I was nervous about impressing him with my cooking. I decided to make Bakari Riha, hoping that its unique blend of spices and flavors would stand out among the crowd.

As the curry simmered on the stove, filling the air with its heady aroma, I felt a sense of pride and accomplishment. When I served the dish to our guest, his eyes lit up with delight as he took his first bite. He complimented me on my cooking skills and asked for the recipe, which I gladly shared with him.

From that day on, I became known as the "curry queen" among my friends and family. They would often request that I make Bakari Riha for gatherings and celebrations, knowing that it would be a guaranteed hit. I would smile to myself, remembering the days when I first learned the recipe from my beloved Amma, and how it had become a cherished part of my own culinary repertoire.

As the years passed and my children grew up, they too learned the art of making Bakari Riha from me. It brought me joy to see them carry on the family tradition, adding their own flair and creativity to the dish. I knew that the recipe would continue to be passed down through the generations, just as it had been for centuries in our family.

Now, as I sit in my kitchen, surrounded by the comforting smells of spices and slow-cooking meat, I am filled with gratitude for the gift of this timeless recipe. Bakari Riha has brought me closer to my loved ones, helped me forge connections with new friends, and allowed me to share a taste of my heritage with the world.

I may have learned many recipes from various places and people over the years, but Bakari Riha will always hold a special place in my heart. It is more than just a dish – it is a symbol of love, tradition, and the enduring power of food to bring people together. And for that, I am truly grateful.