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.
Cals 1053 · Prot 46 · Carbs 101 · Fat 53
Family-Friendly
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25 min
photo
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.
Cals 1053 · Prot 46 · Carbs 101 · Fat 53
Family-Friendly
Try Hello Chef Now
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Ingredients
Number of People:
Curry
Canned tuna
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
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

Tips for fussy eaters

Sensitive to spice? Go easy on the chilli powder!

Pro tip

The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Before you start

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

Instructions

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1 Coconut sambal

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

2 Prep

Halve the tomatoes. Slice the cucumbers. Finely chop the coriander. In a bowl, toss the tomatoescucumberscoriander and a pinch of salt. Set aside.
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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.
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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.
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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 pasteturmericcardamomcurry leavescinnamonvegetable stock and cumin. Fry for 1 min. Add the coconut milk and tuna. Simmer for 3 min. Cover and set aside.
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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

Tips for fussy eaters

Sensitive to spice? Go easy on the chilli powder!

Pro tip

The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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