Entree: Maldives – މަސް ރިހާ ➤ Mas riha (Maldivian coconut-based curry of reef fish simmered with aromatics and spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (450 g) reef fish fillets, approx. 4 fillets (firm white fish such as mahi-mahi or grouper)
- 1 can 14 oz (400 ml) coconut milk
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, finely sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 ml) curry powder
- 1 tsp (5 g) turmeric powder
- 1-2 small green chilies, slit (to taste)
- 8-10 curry leaves (fresh if available)
- 1 medium tomato, chopped
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1/2 cup (120 ml) water (adjust for desired sauce consistency)
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish

Instructions

1. Pat the fish fillets dry, season lightly with 1/2 tsp salt and 1/4 tsp black pepper, and set aside.
2. Heat the oil in a wide skillet or saucepan over medium heat. Add the sliced onion and sauté until soft and translucent, about 6 minutes.
3. Add the garlic and grated ginger and cook 1 minute until fragrant. Stir in the curry powder and turmeric and cook 30 seconds to bloom the spices.
4. Add the chopped tomato, green chilies, and curry leaves; cook until the tomato softens, about 3 minutes.
5. Pour in the coconut milk and 1/2 cup (120 ml) water, bring to a gentle simmer, then add the sugar, remaining salt, and remaining black pepper. Adjust seasoning to taste.
6. Gently nestle the fish fillets into the simmering sauce, spoon sauce over the fillets, cover, and simmer on low for 6–8 minutes until fish is cooked through and opaque.
7. Stir in the lime juice, adjust seasoning, and simmer uncovered 1 minute to meld flavors. If sauce is too thin, simmer a few minutes longer to reduce.
8. Serve hot garnished with chopped cilantro alongside steamed rice or flatbread.