Maldivian Tuna Curry over Basmati Rice

Name: Maldivian Tuna Curry over Basmati Rice with Tomato and Coconut Sambal
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 210 Grams of Canned tuna; 1 Piece of Red onion; 6 Grams of Curry leaves; 4 Piece of Cardamom pods; 15 Grams of Ginger garlic paste; 2 Grams of Turmeric powder; 1 Piece of Cinnamon stick; 1 Piece of Vegetable stock cube; 2 Grams of Cumin powder; 200 ML of Coconut milk; 150 Grams of Basmati rice; 300 ML of Water; 2 Piece of Chapati; 1 Piece of Shallots; 1 Piece of Lime; 50 ML of Water; 2 Grams of Chilli powder; 50 Grams of Desiccated coconut; 150 Grams of Cherry tomatoes; 1 Piece of Cucumber; 15 Grams of Fresh coriander; 1 Tsp of Salt

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.

21 Reviews

Cals 976 · Prot 50 · Carbs 130 · Fat 35

Family Friendly

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.

21 Reviews

Cals 976 · Prot 50 · Carbs 130 · Fat 35

Family Friendly

Ingredients

Curry

Canned tuna 6*

210 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 15*

1 Piece

Cumin powder

2 Grams

Coconut milk

200 ML

To serve

Basmati rice

150 Grams

Water

300 ML

Chapati 10*11*

2 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, *15 Celery, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3348 / 976
Fats (g)	34.7
of which saturated (g)	14.9
Carbohydrates (g)	130
of which sugars (g)	15.5
Fibers (g)	14.6
Proteins (g)	50.2
Salt (g)	2.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

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.

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.

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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