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Boshi Mas Riha
A flavorful Maldivian fish curry made with banana flower, coconut milk, and aromatic spices. This dish offers a unique texture and a rich, creamy taste.
🧂 食材
- 1 medium Banana Flower(cleaned and thinly sliced)
- 250 g Fish(firm white fish like tuna or snapper, cut into cubes)
- 400 ml Coconut Milk(thick)
- 1 medium Onion(sliced)
- 3 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 2-3 Green chilies(slit lengthwise)
- 10-12 Curry leaves
- 1 tsp Turmeric powder
- 1/2 tsp Chili powder(adjust to taste)
- 1 tsp Coriander powder
- to taste Salt
- 2 tbsp Oil
👨🍳 步骤
- 1
Prepare the banana flower: Clean the outer leaves and the stamen. Slice the tender inner part very thinly. Soak the sliced banana flower in water with a little salt or lemon juice for about 15-20 minutes to prevent browning and remove bitterness. Drain well.
- 2
In a pot, heat oil over medium heat. Add sliced onions and sauté until translucent.
- 3
Add minced garlic, grated ginger, curry leaves, and green chilies. Sauté for another minute until fragrant.
- 4
Stir in turmeric powder, chili powder, and coriander powder. Cook for 30 seconds, stirring constantly.
- 5
Add the drained banana flower slices to the pot. Mix well with the spices and cook for about 5-7 minutes until the banana flower softens slightly.
- 6
Pour in the thick coconut milk and add salt to taste. Bring the mixture to a gentle simmer.
- 7
Gently add the fish cubes to the simmering curry. Do not stir vigorously to avoid breaking the fish. Cover and cook for about 10-15 minutes, or until the fish is cooked through and the banana flower is tender.
- 8
Adjust seasoning if needed. The curry should be thick and creamy.
- 9
Serve hot with rice or roshi (Maldivian flatbread).
💡 专业技巧
- ✓Wear gloves when preparing banana flower as it can stain your hands.
- ✓Ensure the banana flower is sliced very thinly for even cooking.
- ✓Use thick coconut milk for a richer curry. If using canned, use the cream from the top.
- ✓Avoid overcooking the fish to keep it moist.
✨ 创意变奏
为您的创意版本提供灵感
- Add a pinch of fenugreek powder for a slightly bitter, aromatic note.
- Some recipes include a small amount of tamarind paste for a hint of tanginess.
- For a vegetarian version, omit the fish and add more vegetables like potatoes or drumsticks.