Ingredients
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Ingredients
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800grm yellow fin tuna
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15 thin strips of coconut leafin the absence of coconut leaf use rampe leaf ranba fai
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12 Curry leaves
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1 cup thick coconut milk
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1 cup light coconut milk
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¾ onionsthinly sliced
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1 ½ tsp Salt
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Curry Paste
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1 tsp cumin seeds
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1-inch Gingercrushed
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4 garlic clovescrushed
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4 cardamoms
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¼ tsp turmeric powder
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5 dry red chilies
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1 maldivian chilihot chili
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1 ½ Onion
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1 ½ cup scraped fresh coconut
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1 tbsp Salt
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Directions
This delicious Maldivian dish is also known as Tuna Curry. The recipe for Kandu Kukulhu was provided by Chef Sobah, the Chef de Cuisine at Soneva Fushi, and one of the biggest champions of Maldivian cuisine.
Check out our interview with Chef Sobah to learn more about his career and Maldivian cuisine.
Preparation of Curry Paste for Kandu Kukulhu
- Mix, cumin seed, ginger, garlic, cardamom, turmeric powder, chili, onion, scraped coconut and salt.
- Hot the pan and add all the ingredients, roasted 2 hrs until becoming brown.
- Squeeze the mixture well. Put in a mixer and grind to a smooth paste. (Can add ¼ cup water while grinding)
Preparation of Fish
- Skin and bone the tuna and cut into square pieces of 1cm in thickness and 4” in length and breadth.
- Place ½ the curry paste in a separate bowl. Take ¼ tsp of curry paste and put on one slice of tuna.
- Fold the tuna slice into a roll. Wrap the coconut leaf strip around the tuna roll so that it remains closed. Make a knot.
- Repeat the same with all the tuna slices.
Preparation of Curry
- Mix 1 cup light coconut milk and 2 spoons of curry paste.
- Pour into a pot and cook.
- Add remaining onion, salt and gently bring to a boil.
- Add the prepared fish and simmer till the meat is tender.
- Add the reaming coconut milk and cook until the curry thickens.
- Serve hot with rice.
This is the king of our curries! A traditional dish, too good to be a tuna dish, that it became known as the chicken curry of the sea. Ha ha…so I may think that’s how it got the funny name. Believe me, this is the best ever Maldivian fish curry!
Take the risk. Cook and enjoy!
Credit for featured image goes to Satdeep_Gill
