Geri Riha Recipe - Authentic Maldivian Beef Curry

Geri Riha

Geri Riha Recipe - Authentic Maldivian Beef Curry
Region / culture: Maldives | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 4


Geri Riha
Geri Riha

This traditional Sri Lankan dish, Geri Riha, is a flavorful and aromatic curry made with tender beef fillet and a blend of spices. The creamy coconut milk and coconut cream add richness to the dish, making it a comforting and satisfying meal.


Geri Riha is a popular dish in Sri Lankan cuisine, known for its bold flavors and creamy texture. It is often served at special occasions and family gatherings, showcasing the rich culinary heritage of the island.


How to prepare

  1. Heat the oil in a pan.
  2. Add the onion, garlic, curry leaves, cherry pepper, and rampe leaf to the pan and fry until the onions turn golden brown.
  3. Add the beef, curry powder, coconut milk, salt, and enough water to cover the ingredients.
  4. Boil the mixture over medium heat until the meat becomes tender.
  5. Stir in the coconut cream, adjust the seasoning as needed, and remove from heat.


  • Substitute beef with chicken or lamb for a different flavor profile.
  • Add vegetables like potatoes, carrots, or bell peppers for added texture and nutrition.
  • Use different curry powders or spices to customize the dish to your liking.

Cooking Tips & Tricks

Make sure to brown the onions and garlic well to enhance the flavor of the curry.

- Adjust the amount of curry powder to suit your taste preferences.

- For a spicier kick, add more cherry peppers or chili flakes.

- Allow the meat to simmer slowly to ensure it becomes tender and absorbs all the flavors of the curry.

Serving Suggestions

Serve Geri Riha hot with steamed rice or roti for a complete meal. Garnish with fresh cilantro leaves for a pop of color and freshness.

Cooking Techniques

Browning the onions and garlic adds depth of flavor to the curry.

- Simmering the meat slowly ensures it becomes tender and absorbs all the flavors of the curry.

Ingredient Substitutions

Use vegetable oil instead of coconut oil if desired.

- Substitute coconut cream with heavy cream for a less coconutty flavor.

Make Ahead Tips

Geri Riha can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Geri Riha in a decorative serving dish garnished with fresh curry leaves and a sprinkle of chili flakes for a vibrant presentation.

Pairing Recommendations

Pair Geri Riha with a side of coconut sambol, pickled onions, or a fresh cucumber salad for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 400 per serving


Carbohydrates: 10g per serving


Total Fat: 25g per serving

Saturated Fat: 20g per serving


Protein: 30g per serving

Vitamins and minerals

Iron: 15% of daily value per serving

Vitamin C: 10% of daily value per serving


Contains coconut


Geri Riha is a rich and hearty dish that provides a good source of protein and essential nutrients. However, it is high in saturated fats due to the coconut milk and cream used in the recipe.


Geri Riha is a delicious and comforting Sri Lankan curry made with tender beef fillet and aromatic spices. The creamy coconut milk and coconut cream add richness to the dish, making it a satisfying meal for any occasion. Enjoy this flavorful curry with steamed rice or roti for a complete and satisfying meal.

How did I get this recipe?

I can still picture the first time I came across this recipe for Geri Riha. It was back in the 1960s, when I was a young bride living in a small village in the Czech Republic. I had always loved cooking and experimenting with new recipes, so when I heard about this traditional dish from a friend, I knew I had to try it.

My friend, Anna, had learned the recipe from her own grandmother, who had passed it down through the generations. She described it as a hearty and comforting dish, perfect for cold winter nights. I was intrigued and asked her if she could teach me how to make it.

Anna agreed, and one afternoon, she invited me over to her house to watch her prepare Geri Riha. As I watched her chop vegetables, simmer the broth, and add in the tender cuts of meat, I was mesmerized by the skill and precision with which she cooked. She explained each step to me in detail, making sure I understood the importance of each ingredient and technique.

After hours of cooking and simmering, the dish was finally ready. Anna served me a steaming bowl of Geri Riha, topped with a generous dollop of sour cream and a sprinkle of fresh herbs. As I took my first bite, I was immediately transported back to my grandmother's kitchen, where I had spent countless hours watching her cook and learning her secrets.

The taste of the dish was unlike anything I had ever experienced before. The flavors were rich and savory, with a hint of sweetness from the vegetables and a depth of flavor from the slow-cooked meat. It was a truly unforgettable meal, and I knew that I had to add this recipe to my culinary repertoire.

Over the years, I have made Geri Riha countless times for my family and friends. Each time I cook it, I am reminded of that afternoon in Anna's kitchen, where I first learned the recipe. I have made a few tweaks and adjustments to make it my own, but the essence of the dish remains the same.

Now, as I sit here in my kitchen, surrounded by the aromas of simmering broth and roasting meat, I can't help but feel grateful for all the wonderful recipes I have learned over the years. Each one has its own story and history, passed down from generation to generation. And Geri Riha will always hold a special place in my heart, as the dish that taught me the true joy of cooking and sharing meals with loved ones.


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