Maldives Minicoy Mahl Dhivehi
Minicoy Island Cookbook



Mas kavaabu
(note this is spiced fish in a gravy and not fish cutlet or kebab as may be expected)

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

Method

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.

Grind cinnamon, cardamom, garlic, ginger, cumin seed, aniseed, coriander powder, chilli powder, turmeric powder and pepper powder into a smooth paste.

Fry sliced onion in oil till it becomes brown. Then add fenugreek seed, curry leaves and ground paste  and again fry for a few minutes till it becomes dark brown in colour. Add some of the coconut cream and cook until it becomes thick. Then add the rest of the coconut cream, tomato, salt and fish and boil until fish is cooked and gravy becomes thick.

 

Kiru dhiya

Ingredients

  • Fresh tuna fish  500gm  (cut into medium pieces)
  • Onion 1 slice
  • Ginger 1 piece
  • Green chilli 2 sliced
  • Curry leaves 2
  • Tomato 1
  • Coconut cream 50 ml
  • Fenugreek seed  ¼ tsp
  • Salt to taste

Method

Take coconut milk in a vessel, add fish, sliced onion, ginger, green chilli, curry leaves and fenugreek seed. Boil until fish is cooked . Then add salt, tomato and cook for one minute and add coconut cream. Take it off from fire once it start boiling.

 

Sanathu (known as Sannetti in Malé)

Ingredients

  • Potato 1
  • Pumpkin (a small slice)
  • Carrot 1
  • Sweet potato 1
  • Banana 1
  • Bread fruit ½
  • Dried tuna fish or hikimas  1 tbsp crushed
  • Garlic 3 cloves
  • Turmeric  ¼ tsp
  • Hithi dhamui (lovage seeds- Indians and many South Asians call this ajwain)  a pinch
  • Juice of one lemon
  • Green chillies 2
  • Shallots (kudhi fiya) 3
  • Salt to taste
  • Curry leaves  4

Method

Cut  the vegetables into small pieces and boil in water until they become soft. Then add hikimas  and cook till water dries completely.

Grind coconut, garlic, shallots, and hithi dhamui into a smooth paste. Add a little water to this paste and mix well. Pour this mixture into the boiled vegetables. Add turmeric, salt and curry leaves and cook for two or three minutes. Take it of from the fire and add green chillies cut into small pieces and juice of one lemon.

 

Huiy barhi riha

Ingredients

  • Aubergine (in South Asia this is called brinjal, except in the Maldives and Minicoy where it is called barhi) 500 gm
  • Onion 1
  • Garlic cloves 8
  • Dalda (hydrogenated vegetable oil) or clarified butter 1 tbsp
  • Ginger 1¼ cm
  • Curry leaves 2
  • Cardamom 2
  • Chilli powder 1 tbsp
  • Cinnamon 1 piece
  • Salt to taste
  • Coconut milk 1 cup
  • Sugar 1 tsp
  • Tamarind juice ¼ cup

Method

Cut aubergine length wise into quarters and fry it in oil till the skin turns brown. Then fry chopped onion in dalda. When it becomes slightly brown add crushed garlic, ginger, cinnamon and chilli powder . Fry it till it becomes brown in colour. Then add tamarind juice ,salt, sugar, curry leaves, coconut milk and fried aubergine and cook it in slow a fire for a few minutes till the gravy becomes thick.

 

Farata

Ingredients

  • Maida (refined wheat flour) 2 cups
  • Hot water
  • Dalda (hydrogenated vegetable oil) or clarified butter 1 tbsp
  • Salt ¼ tbsp
  • Sugar 1 tbsp

Method

Mix maida and dalda well. Take enough quantity of hot water in a cup and add to it sugar and salt and add this water to flour and make a soft dough. Make medium sized balls. Roll each into flat unleavened breads and then fold it into two and again fold it so that it becomes like a square. Roll it thick. Fry it applying dalda turning one or two times till brown patches appear on both sides.

 

Kiru folhi

(Best eaten with sanathu)

Ingredients

  • Raw rice 2 cups
  • Grated gabulhi (tender coconut) ½ cup
  • Salt to taste

Method

Soak rice in water for 3 hours. Then grind it with grated gabulhi adding enough quantity of water to make a thick paste. Add salt to it. Then spread it round slowly with a tbsp in a pan (like pan cake). Fry for 3 minutes without turning sides.

 

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