Maldivian Tuna Curry over Basmati Rice

with Tomato and Coconut Sambal
Traditional Maldivian curry is a rich and tender coconut stew which is simmered for hours. It originates from the Minangkau region in West Sumatra, Indonesia.
303 Reviews
Cals 1139 · Prot 49 · Carbs 133 · Fat 48
Family-Friendly
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25 min
Maldivian Tuna Curry over Basmati Rice with Tomato and Coconut Sambal
Traditional Maldivian curry is a rich and tender coconut stew which is simmered for hours. It originates from the Minangkau region in West Sumatra, Indonesia.
303 Reviews
Cals 1139 · Prot 49 · Carbs 133 · Fat 48
Family-Friendly
Try Hello Chef Now
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Ingredients
Number of People:
Curry
Canned tuna 6*
240 Grams
Red onion
1 Piece
Curry leaves
6 Grams
Cardamom pods
4 Piece
Ginger garlic paste
15 Grams
Turmeric powder
2 Grams
Cinnamon stick
1 Piece
Vegetable stock cube
0.5 Piece
Cumin powder
2 Grams
Coconut milk
200 ML
To serve
Basmati rice
150 Grams
Water
300 ML
Chapati 10*11*
4 Piece
Coconut sambal
Shallots
1 Piece
Lime
1 Piece
Water
50 ML
Chilli powder
2 Grams
Desiccated coconut
50 Grams
Cherry tomatoes
150 Grams
Cucumber
1 Piece
Fresh coriander
15 Grams
Salt
0.5 Tsp

Allergens

*6 Fish, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Coconut sambal

1 Coconut sambal

Peel and finely chop the shallots. Squeeze half of the lime into a bowl. Add the shallots, measured water and chilli powder (spicy!). Stir well, then add the desiccated coconut - this is your coconut sambal.
Prep

2 Prep

Halve the tomatoes. Slice the cucumbers. Finely chop the coriander. In a bowl, toss the tomatoes, cucumbers, coriander and a pinch of salt. Set aside.
Prep

3 Prep

Peel and chop the onion. Drain the tuna. Strip the curry leaves and discard the stem. Crush the cardamom pods with the back of a knife.
Basmati rice

4 Basmati rice

Rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Curry

5 Curry

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and fry for 5 min. Add the ginger-garlic paste, turmeric, cardamom, curry leaves, cinnamon, vegetable stock and cumin. Fry for 1 min. Add the coconut milk and tuna. Simmer for 3 min. Cover and set aside.
Serve

6 Serve

Microwave the chapatis for 30 sec until warmed through. Serve the tuna curry over the warm basmati rice with the coconut sambal, salad and chapatis alongside. Garnish with the fresh coriander leaves.
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