Maldivian Tuna Curry (Kandu Kukulhu)

Name: Maldivian Tuna Curry (Kandu Kukulhu)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Ingredients: 1 ¾ lbs yellowfin tuna; 15 thin strips of coconut leaf; 12 curry leaves; 1 cup thick coconut milk; 1 cup light coconut milk; ¾ onions; 1 ½ tsp salt; 1 tsp cumin seeds; 1- inch ginger; 4 garlic cloves; 4 pcs cardamom; ¼ tsp turmeric powder; 5 dry red chilies; 1 maldivian chili; 1 ½ onion; 1 ½ cup scraped fresh coconut; 1 tbsp salt

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Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
6 servings
Course
Main Course

Maldivian Tuna Curry (Kandu Kukulhu)

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 ¾ lbs yellowfin tuna
15 thin strips of coconut leaf in absence of coconut leaf use rampe leaf ranba fai
12 curry leaves
1 cup thick coconut milk
1 cup light coconut milk
¾ onions thinly sliced
1 ½ tsp salt

For the curry paste:

1 tsp cumin seeds
1- inch ginger (1/3 of an inch) crushed
4 garlic cloves crushed
4 pcs cardamom
¼ tsp turmeric powder
5 dry red chilies
1 maldivian chili (or hot chili)
1 ½ onion
1 ½ cup scraped fresh coconut
1 tbsp salt

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Instructions

For the curry paste:

In a small bowl, mix together the cumin seeds, ginger, garlic, cardamom, turmeric powder, chili, onion, scraped coconut and salt.
Heat the pan and add the paste made from all the spices and roast until browned.
Drain the mixture of any liquid and put it in a food processor. Grind it to a smooth paste and add 1/4 cup (60 ml) of water to dilute.

For the fish:

Skin and bone the tuna and cut into square pieces of 1 cm/ (1/3 of an inch) in thickness and 10 cm/ 4 inches in length and breadth.
Place ½ the curry paste in a separate bowl. Take ¼ tsp of curry paste and put on one slice of tuna.
Fold the tuna slice into a roll. Wrap the coconut leaf strip around the tuna roll so that it remains closed. Make a knot.
Repeat the same with all the tuna slices.

How to prepare the curry:

Mix 1 cup light coconut milk and 2 spoons of curry paste. Pour into a pot and cook for a few minutes.
Add remaining onion, salt and gently bring to a boil. Add the prepared fish and simmer till the meat is tender.
Add the reaming coconut milk and cook until the curry thickens.
Serve hot with rice.
This is the king of our curries! A traditional dish, too good to be a tuna dish, that it became known as the chicken curry of the sea. Ha ha…so I may think that’s how it got the funny name. Believe me, this is the best ever Maldivian fish curry!
Take the risk. Cook and enjoy!