Kulhimas Rice Bowl (Kulhimas)
The Quirky Foodster Team
Ingredients
- Fresh tuna, cut into chunks — 400 g (14 oz)
- Onions, finely sliced — 2
- Garlic, minced — 3 cloves
- Ginger, minced — 1 tbsp
- Chilli powder — 2 tsp
- Turmeric — 1 tsp
- Curry leaves — 1 sprig
- Pandan leaf, tied in a knot — 1
- Coconut oil — 2 tbsp
- Cooked rice — 2 cups (370 g / 13 oz)
- Salt — to taste
Method
- Heat the coconut oil in a deep pan and fry the onion until golden.
- Add garlic, ginger and curry leaves, and fry for 1 minute until fragrant.
- Stir in the chilli powder and turmeric, cooking briefly to toast the spices.
- Add the tuna chunks and the pandan leaf, along with a splash of water.
- Simmer uncovered, stirring occasionally, until the liquid has almost fully evaporated and the tuna flakes apart, about 20 minutes.
- Season with salt and serve hot over rice.
Introduction: A dry, richly spiced flaked tuna preparation served over rice, one of the most common working lunches on the islands.
Cultural Background: Kulhimas is a dry curry — the tuna is simmered down with chilli, onion, curry leaves and pandan until almost no liquid remains, concentrating the flavour. It travels well, which made it a practical lunch for fishermen and farmers to take with them.
Tips: Keep the heat moderate towards the end so the tuna doesn’t catch and burn as the liquid reduces. Remove the pandan leaf before serving.
Variations: Use bonito or skipjack tuna for a more traditional flavour if available. Add a squeeze of lime just before serving for brightness.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a dry pan over medium heat for 3–4 minutes, stirring, until warmed through.
Nutrition: Per serving (approx.): 380 kcal, 32 g protein, 12 g fat, 36 g carbohydrate.
FAQs:
Q: Can I make kulhimas ahead of time?
A: Yes, it keeps and reheats well, making it ideal for meal
Q: What is pandan leaf’s role here?
A: It adds a subtle background fragrance typical of Maldivian and
- Fresh tuna, cut into chunks — 400 g (14 oz)
- Onions, finely sliced — 2
- Garlic, minced — 3 cloves
- Ginger, minced — 1 tbsp
- Chilli powder — 2 tsp
- Turmeric — 1 tsp
- Curry leaves — 1 sprig
- Pandan leaf, tied in a knot — 1
- Coconut oil — 2 tbsp
- Cooked rice — 2 cups (370 g / 13 oz)
- Salt — to taste
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