Kulhi Riha Feast Curry (Kulhi Riha)
The Quirky Foodster Team
Ingredients
- Fresh tuna, cut into large chunks — 1.2 kg (2.6 lb)
- Onions, sliced — 2
- Garlic, minced — 4 cloves
- Ginger, minced — 2 tbsp
- Chilli powder — 3 tsp
- Turmeric — 1.5 tsp
- Curry powder — 2 tsp
- Curry leaves — 2 sprigs
- Coconut milk — 2 cups (480 ml / 16 fl oz)
- Coconut oil — 3 tbsp
- Salt — to taste
Method
- Heat the coconut oil in a large pot and fry the onions until deeply golden.
- Add garlic, ginger and curry leaves, frying until fragrant.
- Stir in the chilli powder, turmeric and curry powder, cooking briefly to toast.
- Add the tuna chunks, stirring gently to coat in the spice base.
- Pour in the coconut milk and 1 cup of water, then bring to a gentle simmer.
- Cook uncovered for 25–30 minutes, stirring occasionally, until the sauce has thickened and the tuna is tender.
- Season with salt to taste and serve hot in a large communal dish.
Introduction: A generously spiced, slow-cooked tuna curry made in large quantity, prepared for weddings, Eid and other communal Maldivian celebrations.
Cultural Background: When Maldivian families gather in numbers, kulhi riha is often the dish cooked in bulk, its deep, long-simmered flavour and easy scalability making it a natural centrepiece for shared festive meals served alongside rice and roshi.
Tips: Cooking in a wide, heavy pot helps the large batch simmer evenly without scorching. Taste and adjust seasoning near the end, as flavours concentrate as the sauce reduces.
Variations: Add whole boiled eggs to the curry for a festive touch, a common addition at celebratory meals. Scale the recipe up further for very large gatherings, keeping the spice ratios consistent.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot throughout.
Nutrition: Per serving (approx.): 360 kcal, 32 g protein, 22 g fat, 7 g carbohydrate.
FAQs:
Q: How many does this feast-sized recipe serve?
A: This quantity comfortably serves 8–10 people as
Q: Can it be made a day ahead?
A: Yes, the flavour often deepens overnight; reheat gently before
- Fresh tuna, cut into large chunks — 1.2 kg (2.6 lb)
- Onions, sliced — 2
- Garlic, minced — 4 cloves
- Ginger, minced — 2 tbsp
- Chilli powder — 3 tsp
- Turmeric — 1.5 tsp
- Curry powder — 2 tsp
- Curry leaves — 2 sprigs
- Coconut milk — 2 cups (480 ml / 16 fl oz)
- Coconut oil — 3 tbsp
- Salt — to taste
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