How to cook:

• Heat the oil in a pot on medium heat.
• Add the dried gamboge, fenugreek seeds, cumin seeds, sesame seeds, sauté for few seconds.
• Once they start to splutter, add onions, ginger and garlic and stir. Add tomato, curry leaves, pandan and Maldivian chilli into the mixture. Sauté for 2-3 minutes.
• Once the onion softens, add Curry powder, chilli powder, turmeric powder and mix well. Stir for 30 seconds until the mixture becomes fragrant.
  Add coconut milk and cook for about 5 minutes on low heat, stirring occasionally.
• Gently add fresh red snapper cubes and toss until all pieces of fish are well coated with the source, simmer without stirring until the fish is well-cooked, about 5-6 minutes. The fish is ready when it slightly resists flaking, to confirm, gently nudge the fish with a spoon.
• Add salt to taste and stir gently. Simmer about 1 minute.
• Plate up and serve hot with basmati rice or roshi (Maldivian traditional flatbread).
  
  

Mas riha is commonly eaten with steamed white rice or Basmati, but when eaten for breakfast it is served with roshi (flatbread) and eaten along with hot tea.

Tips: The real secret to a luscious curry is fresh spices. Blooming the spices is a crucial step to creating a delectable curry, as it releases the essential flavour to the curry.

Make your own Maldivian curry powder fresh at home: Roast coriander, cumin, funnel, chilli and cinnamon powder along with ground pepper and cinnamon seeds in equal quantity. Leave the mixture to cool down as you begin with your curry preparation.

Basically the fish is diced and cooked together over low fire with a mixture of sautéed onions and spices to which Coconut milk is added and left to simmer for 5-10 minutes. Once you nail the basic steps on how to make a curry, you can have your way and create your very own curry that suits your taste buds. Until you visit Veligandu, enjoy the taste of Maldives in the comfort of your home.