Our favourite recipes from Maldives

Ingredients

• 500g fresh tuna fish
• 100g chopped onion
• 100g chopped garlic
• 50g chopped ginger
• 6 pieces of cloves
• 20g coriander powder
• 2 cardamom sticks
• 10g fresh curry leaves
• 1 fresh chili
• 2 tsp cumin powder
• 20g tumeric powder
• 20g tomato paste
• 50g curry powder
• 1 cup coconut milk

Serving size: 4 people

Instructions

• In a pan, add 2 tsp of oil, sauté the onions till brown. Add ginger, garlic, cloves, cinnamon stick, curry leaves and cook for 3 mins. Add the tomato paste, cumin powder, coriander powder, turmeric powder and the curry powder, cook for 15 mins.
• After 15 to 20 mins, add the coconut milk, seasoning the sauce and reserve hot.
• In another pan, season the tuna fish filet and sear for 8 mins on each side.
• Place the fish filet on a plate, topped with the curry sauce, sprinkle some chopped coriander.

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Ingredients

• 1kg chicken leg, cut into pieces
• 10g plain yogurt
• 150g mustard oil
• 20g chat masala powder
• 10g kasthuri methi seed
• 30g ginger and garlic paste
• 25g cumin powder
• 25g coriander powder
• 10g garam masala powder
• 10g chili poweder
• Juice from 1 lemon
• Oil, salt, black pepper

Serving size: 6 people

Instructions

• In a mixing bowl, put all the ingredients.
• Place the chicken in the bowl with the mixture.
• Wrap the chicken with the mixture, put in the fridge to marinate overnight.
• On the next day, place the chicken on a baking tray, rub with all the sauces.
• Cook in a pre-heated oven at 160c for 30 minutes.
• Serve with rice / naan bread / chutney bread.

Download recipe here