Maldivian Fish Curry with Breadfruit
A fragrant and flavorful Maldivian fish curry featuring tuna, coconut milk, and tender chunks of breadfruit, a staple in Maldivian cuisine.
🧂 Ingredients
- 500 g Tuna steaks(cut into 1-inch cubes)
- 1 medium Breadfruit(peeled, seeded, and cut into 1-inch cubes)
- 400 ml Coconut milk(full fat)
- 1 large Onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 2 pieces Green chilies(deseeded and finely chopped (adjust to taste))
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- 10 leaves Curry leaves
- 2 tbsp Vegetable oil
- to taste Salt
- 100 ml Water(or as needed)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic, grated ginger, and chopped green chilies. Sauté for another 2 minutes until fragrant.
- 3
Stir in turmeric powder, coriander powder, and cumin powder. Cook for 1 minute, stirring constantly.
- 4
Add the cubed breadfruit and curry leaves to the pot. Stir to coat the breadfruit with the spice mixture.
- 5
Pour in the coconut milk and water. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the breadfruit is tender.
- 6
Gently add the cubed tuna steaks to the curry. Stir carefully to avoid breaking the fish. Cook for another 5-7 minutes, or until the fish is cooked through.
- 7
Season with salt to taste. Serve hot with rice or Maldivian roshi (flatbread).
💡 Pro Tips
- ✓Ensure the breadfruit is fully submerged in the liquid for even cooking.
- ✓Do not overcook the tuna, as it can become dry.
- ✓Adjust the amount of green chilies to your preferred level of spiciness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a squeeze of lime juice just before serving for a touch of acidity.
- Incorporate other vegetables like bell peppers or carrots for added color and nutrients.