Dhivehi RahaDelicious Maldivian recipes & food tips

This is a fish curry prepared in Malik(Minicoy) style.

Ingredients

Boneless fresh tuna fish cut into medium sized pieces ½ kg
Grated coconut 1 tbsp
Cream of half a coconut (bo kiru)
Turmeric powder ½ tsp
Coriander powder 2 tbsp
Chilli powder ½ tbsp
Aniseed seed ½ tsp
Onion 2
Curry leaves 10
Tomato 2
Cummin seed ½ tsp
Pepper powder 1 tsp
Cardamom 2
Cinnamon 1¼ cm
Garlic 8 cloves
Ginger 2½ cm
Fenugreek seed ¼ tsp
Coconut oil 1 dsp
Salt to taste

Preparation

Take 1 tbsp coconut and fry in oil till it becomes brown in colour, to this add curry leaves (2) and onion (a small piece sliced) and fry till it becomes light brown. Read the rest of this entry »

Ingredients

2 potato peeled and turned
2 carrot peeled and turned
2 onion cut into rings
5 no garlic chopped
curry leaves
1 tablespoon yellow powder
1 tablespoon curry powder
1 tablespoon chili powder
1 tablespoon pepper powder Read the rest of this entry »

Ingredients
750g Carrots (Grates)
2 T spoon of Cardamon
50g Milk powder ( Mix with 2 cups of water)
50g Sugar
4 T spoon condensed milk
50g butter
5 T spoon kanamadu
2 T spoon cashew nut
30g sultana
Apple and orange slice to garnish

Preparation
1. Heat the pan, add butter and cardamon, add the carrot, milk, and simmer.

2. Add the sugar, sultana, kanamadhu and stir continuously.

3. Add the condensed milk to thicken the mixture and pour the mixture in to a plate and cut diagonally by a palette knife.

4. Garnish with cashew nuts, apple and orange slice

Ingredients
200g beef fillet
2tbs corn flour
1 egg
50g white bread crumbs
1 ts masala powder
1ts chilli powder
2 tbls dark soy sauce
100ml chicken stock Read the rest of this entry »