Entree: Maldives – ކަންޑު ކުކުލު ➤ Kandu Kukulhu (Maldivian tuna simmered in a spiced coconut milk gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (450 g) firm tuna steaks, cut into 1–2 in (2.5–5 cm) chunks
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh grated ginger
- 2 green chilies, slit lengthwise (adjust to taste)
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) mild curry powder
- 1/2 tsp (2.5 ml) chili powder or to taste
- 1 cup (240 ml) thick coconut milk
- 1/2 cup (120 ml) water
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 1 tbsp (15 ml) lime juice
- 10 curry leaves (optional)
- Salt to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat the coconut oil in a large skillet or shallow pot over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and beginning to brown, about 6–8 minutes.
2. Add the garlic, grated ginger, and slit green chilies; cook until fragrant, about 1 minute. Stir in turmeric, curry powder, and chili powder and cook 30 seconds more to bloom the spices.
3. Add the chopped tomato and cook until it softens and breaks down, about 3–4 minutes. Pour in the coconut milk and water and bring to a gentle simmer.
4. Season the simmering sauce with salt and add the curry leaves if using. Gently add the tuna chunks, submerging them in the coconut gravy. Reduce heat to low, cover partially, and simmer until the fish is cooked through and flaky, about 8–10 minutes (depending on chunk size).
5. Stir in the lime juice, adjust seasoning, and remove from heat. Garnish with chopped cilantro and serve hot with steamed rice or flatbread.