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Favourite recipes from Maldives
Maldivian Grilled Tuna with Curry SauceBy Chef John from Club Med Finolhu Villas
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.
Download recipe here
Maldivian KulhimasBy Chef John from Club Med Finolhu Villas
Ingredients
500g fresh tuna fish
1 onion
15 pcs curry leaves
1 tsp coriander powder
4 garlic cloves
1 piece of fresh ginger
2 cardamom pods
1 tsp salt
1 tsp black pepper
2 tsp cumin powder
1 tsp red chili powder
2 tsp olive oil
1 tsp tomato paste
Serving size: 4 people
Instructions
Cut the tuna into small cubes.
Slice the onion. Chop the garlic & the ginger.
Heat a frying pan, and coat with the olive oil. Sauté the onion, garlic, ginger and curry leaves till golden brown. Add the cumin powder, coriander powder, chili powder, cardamom seeds, cloves and the tomato paste.
Cook for 10 mins, till your have the oil coming out of the paste.
Add the tuna in the paste, mix well but gently.
Cover the pan, cook on low heat for 15 mins. Stir occasionally. Serve with rice.
Download recipe here
Maldivian Fish CurryBy Chef Ravin from Club Med Kani
Ingredients
500g reef fish (cut into cubes)
10g chopped ginger
50g sliced onions
20g chopped garlic
10g chili powder
30g curry powder
15g cumin powder
10g tumeric powder
4 pieces of cardamom
2 pieces curry leaves
2 cinnamon sticks
150g coconut milk
Oil, salt, black pepper
Serving size: 6 people
Instructions
In a heated pan, with the oil, add the onions, ginger, garlic, curry leaves, cook for 6 mins.
Add the cinnamon, cardamom, chili powder, turmeric, cumin and curry powder, cook till oil covers the surface, about 15 mins.
After 15 mins, add the cut fish, pour half of the coconut milk, simmer for 15 mins, stirring occasionally.
After 15 to 20 mins, add the rest of the coconut milk, place the fish curry in a deep plate, sprinkle chopped coriander and serve with chapatti bread.
Download recipe here
Chicken TandooriBy Chef Ravin from Club Med Kani
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
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