This healthier version of a traditional Maldivian curry recipe is full of rich flavors from dried fish, ripe mangoes, and curry leaves. Serve with rice or roshi (flatbread). If you leave out the dried fish, this curry is vegan.

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.

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  • Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.

Editor's Note:

If you cannot find dried Maldivian fish, you can try substituting anchovies.

Nutrition Facts

291 calories; protein 14.4g; carbohydrates 40.3g; fat 10.2g; cholesterol 28.6mg; sodium 1936mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/18/2020
I added way to much cinnamon but it was still decent Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/17/2020
I added way to much cinnamon but it was still decent Read More
Rating: 5 stars
05/24/2019
We are making foods from other lands selected by random website and got this country. Made it without fish and the family loved it. Very spicy and sweet. Served with jasmine rice. Really a good treat. Read More
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