Huiy Barhi Riha

Huiy Barhi Riha Recipe - Delicious Vegetarian Dish from Maldives

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

Vegetarian diet

Introduction

Huiy Barhi Riha is a traditional Maldivian dish made with aubergine, coconut milk, and a blend of aromatic spices. This flavorful curry is a staple in Maldivian cuisine and is often served with rice or flatbread.

History

Huiy Barhi Riha has been a popular dish in the Maldives for generations. The combination of aubergine and coconut milk creates a rich and creamy curry that is both comforting and delicious. This dish is often enjoyed during special occasions and celebrations in the Maldives.

Ingredients

500 g aubergine (also known as brinjal in South Asia, except in the Maldives and Minicoy where it is called barhi)
1 onion
8 garlic cloves
1 tbsp dalda (hydrogenated vegetable oil) or clarified butter
1.25 centimeters ginger
2 curry leaves
2 cardamom pods
1 tbsp chilli powder
1 piece cinnamon
salt to taste
1 cup coconut milk
1 tsp sugar
0.25 cup tamarind juice

How to prepare

Cut the aubergine lengthwise into quarters and fry it in oil until the skin turns brown.
Next, fry the chopped onion in dalda.
Once it becomes slightly brown, add crushed garlic, ginger, cinnamon, and chili powder.
Continue frying until it becomes brown in color.
Then, add tamarind juice, salt, sugar, curry leaves, coconut milk, and the fried aubergine.
Cook it over low heat for a few minutes until the gravy thickens.

Variations

Add diced potatoes or carrots for extra texture and flavor.
Substitute aubergine with zucchini or squash for a different twist.

Cooking Tips & Tricks

Make sure to fry the aubergine until the skin turns brown to enhance the flavor of the dish.

- Adjust the amount of chili powder according to your spice preference.

- Be careful not to overcook the curry, as the aubergine can become mushy.

Serving Suggestions

Serve Huiy Barhi Riha with steamed rice or flatbread for a complete meal.

Cooking Techniques

Frying the aubergine before adding it to the curry helps enhance its flavor and texture.

Ingredient Substitutions

Use vegetable oil instead of dalda for a healthier option.

- Substitute tamarind juice with lemon juice for a tangy flavor.

Make Ahead Tips

This dish can be prepared ahead of time and reheated before serving.

Presentation Ideas

Garnish the curry with fresh cilantro or mint leaves for a pop of color.

Pairing Recommendations

Serve Huiy Barhi Riha with a side of cucumber salad or pickles for a refreshing contrast.

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

250 per serving

Carbohydrates

18g per serving

Fats

15g per serving

Proteins

4g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as potassium and magnesium.

Alergens

This dish contains coconut milk and may not be suitable for those with nut allergies.

Summary

Huiy Barhi Riha is a nutritious dish that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Huiy Barhi Riha is a delicious and nutritious Maldivian curry made with aubergine, coconut milk, and a blend of spices. This flavorful dish is perfect for a cozy meal at home or for special occasions. Enjoy the rich and creamy curry with steamed rice or flatbread for a satisfying meal.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Huiy Barhi Riha. It was many years ago, when I was just a young girl living in a small village in the Maldives. My grandmother, who was a renowned cook in our community, had invited me into the kitchen to help her prepare a special meal for our family.

As I watched her move around the kitchen with such grace and skill, I knew that I wanted to learn everything I could from her. She had a way of making even the simplest ingredients come alive with flavor, and I was in awe of her abilities.

On this particular day, she was making Huiy Barhi Riha, a traditional Maldivian fish curry that was a favorite in our family. The smell of coconut milk, curry leaves, and spices filled the air, and my mouth watered in anticipation.

I asked my grandmother how she had learned to make this dish, and she smiled as she recounted the story to me. She told me that she had first learned the recipe from her own grandmother, who had passed it down through the generations. It was a dish that had been enjoyed by our family for as long as anyone could remember, and my grandmother was proud to carry on the tradition.

She explained to me that the key to making Huiy Barhi Riha was to use only the freshest ingredients and to cook it slowly, allowing the flavors to meld together beautifully. She showed me how to clean and prepare the fish, how to extract the coconut milk, and how to season the curry just right.

As we worked together in the kitchen, my grandmother shared stories with me about her own childhood and the times she had spent cooking with her grandmother. I listened intently, soaking up every word and committing the recipe to memory.

Once the dish was ready, we sat down as a family to enjoy the meal together. The flavors were rich and complex, with just the right amount of spice and heat. My grandmother beamed with pride as we all complimented her on her cooking, and I felt a sense of accomplishment knowing that I had helped to create such a delicious dish.

From that day on, I made it a point to learn as much as I could from my grandmother about cooking. I watched her closely in the kitchen, asking questions and taking notes on her techniques. I experimented on my own, trying out new recipes and flavors, always striving to reach the level of skill and expertise that she had.

Over the years, I added my own touches to the recipe for Huiy Barhi Riha, tweaking it here and there to suit my own tastes. But no matter how much I changed it, the essence of the dish remained the same – a warm and comforting curry that reminded me of the love and tradition that had been passed down through my family for generations.

Now, as I stand in my own kitchen, preparing Huiy Barhi Riha for my own family, I can't help but feel a sense of gratitude for my grandmother and all that she taught me. Her love for cooking and her dedication to preserving our family's culinary heritage have inspired me in ways that I never could have imagined.

As I take a bite of the curry, savoring the familiar flavors and aromas, I smile to myself, knowing that the tradition will continue on, with me passing down the recipe for Huiy Barhi Riha to future generations. And I can only hope that they will feel the same sense of pride and joy that I do, knowing that they are carrying on a legacy that is rich with history and flavor.