At Veligandu, Earth Day is every day and we have been working towards sustainable tourism being conscious of climate action for a long time.
Do you know?
🌱 By adopting glass soft-drink bottles, we reduced 0.95 tons of plastic annually from the Resorts consumption.
🌱 Having a desalinization plant allows us to make our own drinking water, 164,980 litres daily for guest and staff consumption.
♻ We opt to recycle. Our flower garden beds are lines with old glass bottles.
🌱 Native and naturalized fauna is used to manicure our gardens and to provide ground cover to protect and nurture the island’s soil.
🌴Roots of the coconut trees are used to protect the beaches you love from eroding. You will find 10 coconut trees newly replanted when you visit Veligandu and we will soon share how we do this.
For our guests who had tried this before and for those who love to cook, Veligandus’ famed and talented Maldivian chef Didi will guide you on how to prepare an authentic Maldivian Mas Riha (Maldivian Curry). You can easily prepare this entire delicious meal in less than 30 minutes and bring the tropical Maldivian flavours to your kitchen with this luscious Mas Riha.
Here’s everything you’re going to need:
- 2 tbsp. Oil
- 1 Dried Gamboge
- ½ tsp Fenugreek seeds
- ½ tsp Cumin seeds
- ½ tsp Sesamee seeds
- 2 medium Onion, finely sliced
- 4 cloves Garlic, finely chopped
- 1 fresh ginger, peeled and julienned
- 2 fresh tomatoes, diced
- Few Hikadhi Faiy (Curry Leaves)
- 3 Raanba Faiy (Pandan Leaves), cut into ½ inch pieces
- 1 Maldivian chilli
- 1 tsp fish curry powder
- ½ tsp Chili powder
- ½ tsp Turmeric powder
- 300ml coconut milk
- 500g Fresh Red Snapper or any other firm fresh fish cut into small cubes. (Authentic Maldivian Fish curry is usually cooked with fresh tuna, Kaṇḍumas (skipjack tuna), but also Kanneli (yellowfin tuna) or Laṭṭi (little tunny)
- Salt to taste (about ½ tsp)
How to cook:
- Heat the oil in a pot on medium heat.
- Add the dried gamboge, fenugreek seeds, cumin seeds, sesame seeds, sauté for few seconds.
- Once they start to splutter, add onions, ginger and garlic and stir. Add tomato, curry leaves, pandan and Maldivian chilli into the mixture. Sauté for 2-3 minutes.
- Once the onion softens, add Curry powder, chilli powder, turmeric powder and mix well. Stir for 30 seconds until the mixture becomes fragrant.
- Add coconut milk and cook for about 5 minutes on low heat, stirring occasionally.
- Gently add fresh red snapper cubes and toss until all pieces of fish are well coated with the source, simmer without stirring until the fish is well-cooked, about 5-6 minutes. The fish is ready when it slightly resists flaking, to confirm, gently nudge the fish with a spoon.
- Add salt to taste and stir gently. Simmer about 1 minute.
- Plate up and serve hot with basmati rice or roshi (Maldivian traditional flatbread).
Mas riha is commonly eaten with steamed white rice or Basmati, but when eaten for breakfast it is served with roshi (flatbread) and eaten along with hot tea.
Tips: The real secret to a luscious curry is fresh spices. Blooming the spices is a crucial step to creating a delectable curry, as it releases the essential flavour to the curry.
Make your own Maldivian curry powder fresh at home: Roast coriander, cumin, funnel, chilli and cinnamon powder along with ground pepper and cinnamon seeds in equal quantity. Leave the mixture to cool down as you begin with your curry preparation.
Basically the fish is diced and cooked together over low fire with a mixture of sautéed onions and spices to which Coconut milk is added and left to simmer for 5-10 minutes. Once you nail the basic steps on how to make a curry, you can have your way and create your very own curry that suits your taste buds.
We will see you soon when the time is right, till then enjoy the taste of Maldives in the comfort of your home.