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Dhon Riha (Maldivian Fish Curry)

Servings 5
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

For the Dhon Riha paste:

  • 1 medium onion roughly chopped
  • 2 garlic cloves roughly chopped
  • ½ cup freshly grated coconut
  • ½ tsp turmeric powder
  • 1½ ″ cinnamon stick
  • 3 cardamom pods
  • ½ tbsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 10 curry leaves
  • ½ tbsp fennel seeds
  • 4 slices 1″ each fresh ginger
  • ¾-1 cup water for grinding

For the curry:

  • 2 tbsp cooking oil
  • 1 medium onion thinly sliced
  • 2 garlic cloves finely chopped
  • 20 curry leaves
  • 3 pandan leaf pieces 2″ each
  • 2 tsp salt or to taste
  • 2 cups thin coconut milk
  • 2 cups water
  • ⅓ scotch bonnet chilli chopped (adjust to taste)
  • 500 g fresh tuna cut into 1″ cubes
  • ½ cup thick coconut milk

Instructions

  • Grate a whole coconut; reserve ½ cup of the grated flesh. Use the remainder to extract ½ cup thick coconut milk and 2 cups thin coconut milk (add water if needed).
  • Thinly slice one onion and chop another. Finely chop two garlic cloves.
  • In a blender, combine the chopped onion, garlic, ½ cup grated coconut, turmeric, cinnamon, cardamom, cumin, peppercorns, coriander seeds, curry leaves, fennel, and ginger. Grind, gradually adding ¾-1 cup water until smooth.
  • Heat 2 tbsp oil in a pot over medium heat. Add the sliced onion, chopped garlic, 20 curry leaves, and pandan leaves. Sauté until the onions are lightly golden.
  • Stir in the ground spice paste and cook for 2-3 minutes, stirring to prevent sticking.
  • Lower heat to medium-low. Add salt, thin coconut milk, water, and the chopped scotch bonnet chilli. Simmer for 5-6 minutes, stirring occasionally.
  • Gently add the tuna cubes and cook for 3-4 minutes, until just opaque.
  • Pour in the reserved thick coconut milk, cook 1-2 minutes more.
  • Ladle into bowls and enjoy with roshi (Maldivian flatbread), naan, paratha, or plain rice.

Notes

Dhon Riha’s signature aroma comes from the combination of freshly ground spices and the gentle layering of thin and thick coconut milk, which creates a silky texture. Grinding the paste with minimal water concentrates the flavours, while pandan leaves and curry leaves lend authentic Maldivian fragrance. Adjust the Scotch bonnet chilli to control the heat. This curry is best eaten fresh but can be stored chilled for a day; reheat gently to preserve the coconut milk’s creaminess. Dhon Riha literally means "mild curry" in Divehi and is traditionally made with fresh skipjack tuna, which is a staple in Maldivian cooking. The use of fresh ocean-caught tuna gives the curry a meaty texture and authentic island taste.
Author: Shiuneen Rasheed
Course: Main Dish
Cuisine: Maldivian, South Asian