Introduction
Mas Riha is one of the most iconic and deeply rooted dishes in Maldivian cuisine. Translating simply to “fish curry,” this comforting dish reflects the Maldives’ intimate connection with the sea and its centuries-old fishing heritage. Built around fresh tuna simmered gently in coconut milk, chilli, and fragrant spices, Mas Riha is a cornerstone of daily meals and festive gatherings alike.
For generations, tuna has been the backbone of Maldivian food culture. The islands’ pole-and-line fishing tradition ensured a steady supply of fresh fish, which was cooked almost immediately after landing. Mas Riha emerged as a natural expression of this lifestyle: a nourishing curry that balanced heat, richness, and freshness while remaining simple enough for everyday cooking. Coconut, another abundant island ingredient, softens the spice and gives the curry its signature silky texture.
At The Recipe Kitchen, this Mas Riha recipe follows the authentic Maldivian method. It preserves the clean flavour of tuna, highlights coconut richness, and uses traditional seasoning techniques to create a curry that is light yet deeply savoury. Whether you are discovering Maldivian cuisine for the first time or recreating a familiar favourite, this dish offers a true taste of island tradition.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
For the Fish Curry
- 800 g fresh tuna (skipjack or yellowfin), cut into large chunks
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 fresh green chillies, sliced (adjust to taste)
- 10 curry leaves
Spices & Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 1 teaspoon chilli powder (adjust to taste)
- 1 teaspoon Maldive fish flakes or dried tuna flakes (optional but traditional)
- Salt, to taste
Liquids & Fats
- 3 tablespoons coconut oil or vegetable oil
- 1½ cups thick coconut milk
- 1 cup water or light fish stock
Garnish
- Fresh coriander leaves (optional)
Step-by-Step Instructions
- Prepare the tuna
Rinse the tuna pieces thoroughly under cold water and drain well. Remove any dark bloodlines, skin, or bones. Cut into large, even chunks so the fish holds its shape during cooking. - Heat the oil
Place a wide saucepan or deep pot over medium heat. Add the coconut oil and allow it to heat gently until fragrant. - Sauté the aromatics
Add the chopped onion and cook for 5–7 minutes, stirring regularly, until soft and lightly golden. Add the garlic and ginger and cook for 1 minute until aromatic. - Add chillies and curry leaves
Stir in the sliced green chillies and curry leaves. Fry briefly to release their fragrance and infuse the oil. - Bloom the spices
Add cumin, coriander, turmeric, chilli powder, and Maldive fish flakes if using. Stir continuously for 1–2 minutes so the spices toast gently without burning. - Add the liquid
Pour in the water or fish stock and bring the mixture to a gentle boil. Reduce the heat slightly and simmer for 5 minutes to allow the spices to blend. - Add the tuna
Carefully add the tuna pieces to the simmering sauce. Gently stir once to coat the fish, then avoid stirring too much to prevent breaking the pieces. - Simmer gently
Cover partially and simmer for 10–12 minutes, or until the tuna is just cooked through and tender. Do not overcook, as tuna can become dry. - Add coconut milk
Stir in the coconut milk and season with salt to taste. Simmer uncovered for another 10–12 minutes, allowing the curry to thicken slightly and become glossy. - Final adjustment
Taste and adjust seasoning with salt or chilli if needed. Remove from heat when the oil lightly separates on the surface and the sauce is smooth and fragrant. - Rest before serving
Allow the curry to rest for 5 minutes before serving to let the flavours settle.
Cooking Tips & Variations
- Fresh tuna matters: The quality of the fish defines the dish. Use firm, fresh tuna for the best flavour and texture.
- Gentle cooking: Avoid vigorous boiling once the fish is added to keep the tuna tender and intact.
- Spice balance: Mas Riha should be warmly spiced, not overpoweringly hot. Adjust chilli carefully.
- Richer version: Add a little extra coconut milk for a creamier, more luxurious curry.
- Alternative fish: While tuna is traditional, firm reef fish can be used, though the flavour will differ.
What to Serve With Mas Riha
Mas Riha is traditionally served with:
- Steamed white rice
- Huni roshi (Maldivian flatbread)
- Chapati or paratha
- Lonumirus (chilli and onion sambal)
- Lime wedges
These accompaniments balance the richness of the curry and allow diners to adjust heat and acidity to taste.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the sauce thickens.
- Freezing: Freezing is not recommended, as tuna and coconut milk can change texture when thawed.
Frequently Asked Questions
Is Mas Riha spicy?
Mas Riha is moderately spicy by tradition, but the heat level can easily be adjusted by reducing fresh chillies and chilli powder.
Can I use canned tuna?
Fresh tuna is essential for authentic flavour and texture. Canned tuna is not suitable for traditional Mas Riha.
What makes Mas Riha different from other fish curries?
Maldivian fish curries use fewer spices, more coconut, and often include Maldive fish flakes, giving a cleaner, lighter yet deeply savoury profile.
Final Thoughts
Mas Riha is a beautiful expression of Maldivian cooking, built on simplicity, freshness, and respect for the sea. With tender tuna, aromatic spices, and creamy coconut, it offers comfort without heaviness and flavour without excess. This authentic recipe captures the heart of island home cooking and brings a true taste of the Maldives to your table, making it an essential addition to any collection of traditional world recipes.
