Mas Riha
An authentic non-vegetarian recipe from Lakshadweep, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
500g Tuna fish (fresh or canned, cut into chunks)
400ml Coconut milk (thick)
150g Onions
6piece Garlic cloves
15g Fresh ginger
4piece Green chillies
12piece Curry leaves
3g Turmeric powder
6g Red chilli powder
8g Coriander powder
40ml Coconut oil
7g Salt
200ml Water
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean and wash the tuna pieces thoroughly. Marinate with turmeric powder, a pinch of salt, and red chilli powder for 15 minutes.
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Heat coconut oil in a wide pan over medium heat. Add curry leaves and let them splutter for 30 seconds.
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Add thinly sliced onions and fry for 6–8 minutes until golden and softened.
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Add minced garlic, grated ginger, and slit green chillies. Sauté for 2 minutes until the raw aroma disappears.
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Add coriander powder and remaining red chilli powder. Stir and cook the spices for 1–2 minutes on low heat.
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Add the marinated tuna pieces gently to the pan. Sear on medium-high heat for 2–3 minutes per side to lightly brown the fish.
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Pour in 200 ml of water and bring to a simmer. Cook for 5 minutes to allow the fish to absorb the spices.
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Reduce heat to low and pour in the thick coconut milk. Stir gently to combine without breaking the fish pieces.
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Simmer on low heat for 8–10 minutes until the gravy thickens slightly and the oil begins to separate at the edges.
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Taste and adjust salt. The curry should be rich, mildly spiced, and fragrant with coconut.
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Serve hot with steamed rice or Kerala-style appam.
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Chef's Tips
Coconut oil is non-negotiable for authentic Mas Riha — it gives the curry its characteristic island aroma and flavour.
Do not boil the curry vigorously after adding coconut milk, as it can cause the milk to split and turn grainy.
Fresh tuna gives the best results; if using canned tuna, reduce the initial cooking time and add it after the spices are cooked.
Mas Riha is the everyday fish curry of Lakshadweep and pairs perfectly with boiled rice and pickled raw mango.
About This Dish
Mas Riha is a traditional non-vegetarian dish from Lakshadweep, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Coconut oil is non-negotiable for authentic Mas Riha — it gives the curry its characteristic island aroma and flavour. - Do not boil the curry vigorously after adding coconut milk, as it can cause the milk to split and turn grainy. - Fresh tuna gives the best results; if using canned tuna, reduce the initial cooking time and add it after the spices are cooked. - Mas Riha is the everyday fish curry of Lakshadweep and pairs perfectly with boiled rice and pickled raw mango.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium