Mas Riha

Mas Riha Recipe from Maldives - Tuna, Onion, Chilli, Garlic, and Coconut Flavors

Region / culture: Maldives | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Mas Riha is a traditional Maldivian dish that features tuna cooked in a rich and flavorful coconut curry. This dish is a staple in Maldivian cuisine and is loved for its bold flavors and comforting qualities.

History

Mas Riha has been a popular dish in the Maldives for generations. It is a dish that is often enjoyed by locals and tourists alike, as it showcases the fresh seafood and aromatic spices that are characteristic of Maldivian cuisine.

Ingredients

500 g of tuna, cut into bite sized chunks
55 g of onion, sliced
30 g of Red chilli paste
10 g of garlic paste
8-10 curry leaves
2 pieces of Raan’baa leaf
50 ml of coconut oil
180 ml of coconut cream
350 ml of coconut milk
500 ml of water
salt to taste

How to prepare

Heat oil in a pan. Sauté sliced onion, garlic, Raan'baa leaf, and curry leaves until they turn golden in color. Then, add chilli paste and coriander powder and continue sautéing until they turn brown.
Add the cubes to the pan and sauté them lightly. Pour in coconut milk and enough water to braise the dish.
Finish by adding coconut cream. Adjust the seasoning according to taste and serve hot with steamed rice.

Variations

You can add vegetables such as potatoes or carrots to the curry for added texture and flavor.
For a spicier version, you can increase the amount of chilli paste.
You can also add a squeeze of lime juice for a tangy twist.

Cooking Tips & Tricks

Be sure to use fresh tuna for the best flavor and texture in this dish.

- Adjust the amount of chilli paste to suit your spice preference.

- For a richer curry, you can add more coconut cream.

- Make sure to adjust the seasoning to taste before serving.

Serving Suggestions

Mas Riha is traditionally served with steamed rice, but it can also be enjoyed with roti or naan bread.

Cooking Techniques

Mas Riha is typically cooked using a sautéing and braising technique to develop the flavors of the curry.

Ingredient Substitutions

If you cannot find fresh tuna, you can use canned tuna as a substitute. You can also use other types of fish such as mackerel or swordfish.

Make Ahead Tips

Mas Riha can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve Mas Riha in a bowl with a garnish of fresh coriander leaves and a wedge of lime for a pop of color and freshness.

Pairing Recommendations

Mas Riha pairs well with a side of coconut sambal or a fresh cucumber salad.

Storage and Reheating Instructions

Mas Riha can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories per serving: 400

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 25g per serving

Proteins

Proteins: 30g per serving

Vitamins and minerals

Mas Riha is a good source of Vitamin C, Iron, and Potassium.

Alergens

Allergens: Fish, Coconut

Summary

Mas Riha is a nutritious dish that is high in protein and healthy fats. It is also a good source of vitamins and minerals, making it a well-rounded meal option.

Summary

Mas Riha is a delicious and comforting dish that showcases the flavors of Maldivian cuisine. With its rich coconut curry and tender chunks of tuna, it is sure to become a favorite in your household. Enjoy this dish with steamed rice for a satisfying meal that will transport you to the sunny shores of the Maldives.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was during one of my trips to the Maldives, a beautiful island nation in the Indian Ocean. I had the opportunity to stay with a local family who generously shared their culture and traditions with me.

One evening, as I sat in their humble kitchen watching the matriarch of the family prepare dinner, I noticed her making a fragrant and delicious-looking dish called Mas Riha. The aroma of spices filled the air, and I could tell by the way she moved with confidence and grace that this was a recipe she knew by heart.

I asked her if she would mind teaching me how to make it, and she smiled warmly and welcomed me to join her. As we chopped onions, grated coconut, and roasted spices together, she shared with me the story of how she learned to make Mas Riha.

She told me that the recipe had been passed down through generations in her family, and that she had learned it from her own grandmother when she was just a young girl. Her grandmother had been a renowned cook in their village, and she took great pride in teaching her grandchildren the art of traditional Maldivian cuisine.

As we stirred the curry on the stove, the matriarch shared with me the secret ingredients and techniques that made Mas Riha so special. She explained how the combination of fresh tuna, coconut milk, curry leaves, and a special blend of spices created a rich and flavorful dish that was a staple in Maldivian households.

As we sat down to enjoy the meal together, I marveled at the depth of flavor and complexity of the dish. Each bite was a symphony of tastes and textures, a true reflection of the love and dedication that had gone into its preparation.

After my trip to the Maldives, I returned home with a newfound appreciation for the art of cooking and a desire to recreate the flavors of Mas Riha in my own kitchen. I spent hours experimenting with different combinations of spices and ingredients, trying to capture the essence of the dish I had enjoyed so much.

Over time, I refined my recipe, adding my own personal touches and adaptations to make it truly my own. I shared it with friends and family, who all raved about the unique and delicious flavors of Mas Riha.

Years passed, and I continued to make Mas Riha for special occasions and gatherings, always remembering the kind matriarch who had shared her recipe with me. It became a beloved tradition in my own family, a dish that brought us together and reminded us of the rich and diverse culinary heritage we all share.

As I sit here now, reflecting on the journey that brought me to this moment, I am filled with gratitude for the experiences and people who have shaped me into the cook I am today. The recipe for Mas Riha may have originated in the Maldives, but it has become a part of my own culinary repertoire, a testament to the power of food to connect us across cultures and generations.

I may never be able to fully repay the matriarch who first taught me how to make Mas Riha, but I can honor her memory by continuing to share this delicious dish with others and passing down the recipe to future generations. And so, as I sit down to enjoy a steaming bowl of Mas Riha with my loved ones, I am reminded once again of the beauty and joy that comes from sharing a meal made with love and care.