Our favourite recipes from Maldives
Savor the flavors of the Maldives
Discover the rich culinary traditions of the Maldives with our favorite recipes. Dive into the spicy and aromatic Kulhimas, savor the perfectly seasoned Grilled Tuna with Curry Sauce, enjoy the comforting Fish Curry, and delight in the classic Chicken Tandoori. Each dish is a journey through the vibrant and unique flavors of Maldivian cuisine.
Maldivian Kulhimas
By 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 Grilled Tuna with Curry Sauce
By 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
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Maldivian Fish Curry
By 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 Tandoori
By 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