Mas Riha (Mas Riha)

Name: Mas Riha (Mas Riha)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Maldives
Ingredients: Fresh tuna steaks, cut into chunks — 500 g (1 lb 2 oz); Onion, sliced — 1; Garlic, minced — 3 cloves; Ginger, minced — 1 tbsp; Chilli powder — 2 tsp; Turmeric — 1 tsp; Curry powder — 1 tsp; Curry leaves — 1 sprig; Coconut milk — 1 cup (240 ml / 8 fl oz); Coconut oil — 1 tbsp; Salt — to taste

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

15 min

Prep

20 min

Cook

Servings

Ingredients

Fresh tuna steaks, cut into chunks — 500 g (1 lb 2 oz)
Onion, sliced — 1
Garlic, minced — 3 cloves
Ginger, minced — 1 tbsp
Chilli powder — 2 tsp
Turmeric — 1 tsp
Curry powder — 1 tsp
Curry leaves — 1 sprig
Coconut milk — 1 cup (240 ml / 8 fl oz)
Coconut oil — 1 tbsp
Salt — to taste

Method

Heat the coconut oil in a deep pan and fry the onion until soft and golden.
Add garlic, ginger and curry leaves, frying until fragrant.
Stir in the chilli powder, turmeric and curry powder, cooking briefly to release their aroma.
Add the tuna chunks and gently stir to coat in the spice mixture.
Pour in the coconut milk and a splash of water, then bring to a gentle simmer.
Cook uncovered for 12–15 minutes until the tuna is cooked through and the sauce has thickened slightly.
Season with salt and serve hot with rice or roshi.

Introduction: A rich, spiced tuna curry simmered in coconut milk, one of the most-cooked main dishes in Maldivian homes.

Cultural Background: Mas riha means simply ‘fish curry’ in Dhivehi, and tuna, caught in abundance around the atolls, is by far the most common fish used. Every family has its own balance of spice, but the coconut milk base and curry leaf aroma are constant.

Tips: Simmer gently rather than boiling hard, so the tuna stays tender rather than turning tough. Add the tuna only once the spice base is well cooked, to avoid overcooking the fish.

Variations: Use reef fish fillets instead of tuna for a different, milder-flavoured curry. Add a chopped tomato for a slightly tangier sauce.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.

Nutrition: Per serving (approx.): 340 kcal, 30 g protein, 20 g fat, 6 g carbohydrate.

FAQs:

Q: Can I use frozen tuna?

A: Yes, thaw fully and pat dry before cooking.

Q: Is mas riha very spicy?

A: It has moderate heat that can be adjusted by reducing the chilli powder.