Taste of the Maldives: Discover the Magic of Mas Riha Fish Curry

The sun dips below the horizon, painting the Maldivian sky in fiery hues of orange and pink. A gentle sea breeze carries the aroma of coconut and spices, leading you to a local home where a pot of Mas Riha, Maldives’ beloved fish curry, is bubbling away on the stove. The scent is intoxicating, a heady mix of fennel, turmeric, cinnamon, and the heat of githeyo mirus, our fiery little scotch bonnet pepper. You take a seat, intrigued, ready to embark on a sensory journey into the heart of Maldivian cuisine.
Mas Riha isn’t just a dish; it’s a tradition passed down through generations, a staple of island life that varies slightly from atoll to atoll, yet remains unmistakably Maldivian. The secret to its rich, comforting flavour lies in the perfect blend of local spices and, of course, the freshest catch from the surrounding ocean. Tuna, the king of Maldivian waters, is often the star of this curry, cut into tender cubes that soak up the velvety coconut broth, making every bite a burst of flavour.

Ingredients for the Fish Curry:

• 500g Fresh Fish (preferably white fish like grouper, snapper, or tuna, cut into chunks)
• 1 tbsp Coconut Oil (or vegetable oil)
• 1 Medium Onion, finely sliced
• 2-3 Garlic Cloves, minced
• 1-inch piece of Ginger, grated
• 1 Githeyo Mirus (Maldivian Scotch Bonnet Pepper) or 2 Green Chilies, lengthwise (optional, for spice)
• 1 Large Tomato, chopped
• 1 tsp Ground Coriander (optional)
• 1 tsp Ground Turmeric
• 1 tsp Ground Cumin
• 1 tsp Chili Powder (adjust to taste)
• 1 cup Thick and thin Coconut Milk
• 1 cup Water
• Salt to taste
• Fresh Curry Leaves (optional)

The Cooking Ritual

The preparation of Mas Riha is a ritual in itself. The fish is first soaked in turmeric-infused thin coconut milk and water, ensuring tenderness while absorbing the earthy essence of the spice. Meanwhile, onions are sliced paper-thin, and garlic and ginger are crushed to release their fragrant oils. These aromatics are sautéed until golden with curry leaves and pandan leaves, joined by gently cracked cardamom pods, allowing their warmth to infuse the dish. This fragrant base is then combined with thick coconut milk and tomato, creating a luscious foundation where flavours melt in perfect harmony.

As the curry simmers, the magic unfolds. The heat from the chilli intertwines with the delicate sweetness of thin coconut milk, while cinnamon and pandan leaves impart a whisper of tropical mystery. Just before serving, the reserved thick coconut milk, now rich with garlic, onion, and spice, is stirred in, elevating the dish to a new level of indulgence. The first spoonful is a revelation: creamy, spicy, and deeply comforting and a true taste of the Maldives in every bite.

Served with fragrant steamed rice or roshi, our simple flatbread, Mas Riha is best enjoyed the Maldivian way and eaten with your fingers, allowing the flavours to linger as you savor each moment. So, if you ever find yourself in our island paradise, don’t just admire the turquoise waters and sun-kissed beaches, but also immerse yourself in the soul of the Maldives with a bowl of Mas Riha.

Komandoo’s Special Flavored Fish Curry

At Komandoo, Mas Riha takes on a unique twist. Our special flavoured fish curry is richer in spices, with a bolder and more aromatic profile. Instead of githeyo mirus, we use fresh green chilli for a more balanced heat, and an extra layer of depth is added with 1 tsp of ground coriander. This variation offers an intensified burst of flavours, making it a favourite among many spice lovers.

A Culinary Experience at Komandoo

At Komandoo Island Resort and Spa, you don’t have to wait for a home-cooked meal to experience this Maldivian delicacy. Mas Riha takes centre stage during our Maldivian Night buffet selection, and for those wanting a hands-on experience, guests can also learn to prepare it during our exclusive cooking class, held every Friday. Whether you choose to savour it under the stars or learn to make it yourself, this dish offers an unforgettable taste of Maldivian heritage.