Bashi Hiki Riha (Maldives Aubergine Curry)

Bashi Hiki Riha (Maldives Aubergine Curry) is a traditional Maldivan (from the Maldives) recipe for a classic curry of fried aubergines in a spiced base with dried tuna flakes. The full recipe is presented here and I hope you enjoy this classic Maldivan version of: Maldives Aubergine Curry (Bashi Hiki Riha).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Maldives Recipes

This is a classic vegetable curry from the Maldives that uses aubergines (eggplants) as the main ingredients.

Ingredients:

2 tsp corianders seeds
1/3 tsp fennel seeds
¼ tsp cumin seeds
6 dried red chillies
¼ tsp whole black peppercorns
¼ tsp turmeric powder
1 garlic clove, coarsely chopped
3cm thin slice of ginger, peeled and coarsely chopped
2 medium-sized aubergines (eggplants) cut into bite-sized chunks (about 3cm thick)
375ml (1 ½ cups) oil (for frying the aubergines)
1 medium sized onion, sliced thinly
1 tbsp ghee
15cm piece of raanbaa (pandan leaf)
8 curry leaves
7.5cm length of cinnamon
45g (¼ cup) dried tuna chips
2/3 tsp salt (or to taste)

Method:

Place a wok or pan over medium heat. Once hot add the coriander seeds, fennel seeds, cumin seeds, peppercorns and dried red chillies. Keep the heat on medium and keep stirring the contents in the pan until the spices become fragrant and take on a golden colour (be careful they do not burn).

Transfer the spices to a plate and set aside to cool down before transferring to a spice grinder along with the turmeric, garlic and ginger. Grind until you get a smooth paste (add up to 5 tbsp water, if needed to get a smooth paste).

Heat the oil in a heavy-based pan, and once hot add the aubergine cubes. Fry them until golden brown in colour. Once fried, remove the aubergine from the oil, and drain them well to get the excess oil off.

Heat the ghee to a pan over medium heat, and once melted add the onion, raanbaa, curry leaves and the cinnamon. Cook until the onions soften and begin to take on a golden tint (about 6 minutes).

Add the fried aubergine pieces, dried tuna and the ground spice mixture, along with the salt. Stir well to combine and cook for around 3-4 minutes so the flavours have a chance to meld.