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Homemade Maldivian Tuna Curry (Kandu Kukulhu) photo

Maldivian Tuna Curry (Kandu Kukulhu)

A fragrant Maldivian tuna curry featuring spiced coconut paste and wrapped tuna rolls simmered in coconut milk.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 servings

Equipment

  • Mixing Bowls
  • frying pan or skillet
  • Food processor or blender
  • Sharp Knife
  • Cutting Board
  • Large Pot
  • Measuring cups and spoons

Ingredients
  

  • 1 3/4 lbs yellowfin tuna skinned and boned, cut into 1 cm thick by ~10 cm square pieces
  • 15 pieces coconut leaf strips thin strips; if unavailable, use rampe (ranba fai) leaf
  • 15 curry leaves
  • 1 cup thick coconut milk
  • 1 cup light coconut milk
  • 3/4 onion onion thinly sliced (for curry)
  • 1 1/2 tsp salt
  • 1 tsp cumin seeds
  • 1 inch ginger or about 1/3 inch crushed, adjusted to taste
  • 4 cloves garlic crushed
  • 4 pieces cardamom pods
  • 1/4 tsp turmeric powder
  • 5 pieces dried red chilies
  • 1 piece Maldivian chili or hot chili
  • 1 1/2 onion onion additional, for cooking
  • 1 1/2 cups fresh scraped coconut
  • 1 tbsp salt for coconut paste (separate from earlier salt amount)

Instructions
 

  • Combine the cumin seeds, crushed ginger, crushed garlic, cardamom pods, turmeric, dried red chilies, Maldivian chili, thinly sliced 3/4 onion, scraped fresh coconut, and 1 tbsp salt in a bowl.
  • Heat a dry frying pan over medium heat and roast the spice-coconut mixture briefly, stirring, until it browns lightly and becomes fragrant; remove from heat.
  • Drain any excess liquid from the roasted mixture, transfer to a food processor, add about 1/4 cup (60 ml) water, and grind to a smooth paste.
  • Prepare the tuna by skinning and deboning, then slice into pieces about 1 cm thick and roughly 10 cm square.
  • Place half of the prepared curry paste in a bowl. Spread about 1/4 tsp of the paste on one tuna slice, roll the slice up, then wrap each roll with a thin coconut leaf strip and tie or tuck to secure; repeat for all pieces.
  • In a pot, mix the light coconut milk with two spoonfuls of the curry paste and heat for a few minutes over medium heat.
  • Add the remaining 1 1/2 onions (sliced) and the 1 1/2 tsp salt, bring the mixture gently to a boil, then add the prepared tuna rolls. Reduce heat and simmer until the fish is tender, about 15–30 minutes depending on thickness.
  • Stir in the thick coconut milk and simmer until the curry thickens to your desired consistency, then remove from heat.
  • Serve the curry hot with rice.

Notes

  • This is a traditional Maldivian fish curry known as the 'chicken curry of the sea'.
  • If coconut leaf strips are unavailable, use rampe (ranba fai) leaf as a substitute.
  • Adjust chilies to your preferred heat level.
  • Roast the paste only until lightly browned to avoid burning the coconut.