Maldivian Smoked Fish and Coconut Stew
A hearty and comforting stew made with smoked fish (often tuna), creamy coconut milk, and aromatic spices. This dish is a staple in Maldivian households, showcasing the use of preserved fish and local coconut.
🧂 Ingredients
- 300 g Smoked tuna(flaked or diced)
- 400 ml Coconut milk(full fat)
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 small Green chilies(slit lengthwise)
- 10 sprigs Curry leaves
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Fenugreek seeds
- to taste Salt
- 2 tbsp Vegetable oil
- 100 ml Water(or as needed)
👨🍳 Instructions
- 1
Heat vegetable oil in a pot or deep pan over medium heat. Add fenugreek seeds and let them splutter.
- 2
Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 3
Add minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes until fragrant.
- 4
Stir in turmeric powder and coriander powder. Cook for 1 minute, stirring constantly.
- 5
Add the flaked smoked tuna and curry leaves. Stir well to combine with the spices.
- 6
Pour in the coconut milk and water. Bring the mixture to a gentle simmer.
- 7
Reduce heat to low, cover, and let it simmer for 20-25 minutes, allowing the flavors to meld and the stew to thicken slightly. Stir occasionally.
- 8
Season with salt to taste. Serve hot, typically with rice or roshi (Maldivian flatbread).
💡 Pro Tips
- ✓If using fresh tuna, you can smoke it yourself or lightly pan-fry it before adding to the stew.
- ✓Adjust the consistency by adding more or less water or coconut milk.
- ✓For a richer flavor, use only full-fat coconut milk.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced vegetables like pumpkin or sweet potato for a heartier stew.
- A pinch of chili flakes can be added for extra heat.