Bis Riha (Maldives Egg Curry)

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Bis Riha (Maldives Egg Curry)

Bis Riha (Maldives Egg Curry) is a traditional Maldivan (from the Maldives) recipe for a classic curry of hard-boiled eggs in a spicy base flavoured with smoked tuna. The full recipe is presented here and I hope you enjoy this classic Maldivan version of: Maldives Egg Curry (Bis Riha).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Maldives Recipes

This is quite a tasty egg curry made from freshly roasted and ground spices. And yes, that little extra effort of grinding the spices is definitely worth it as you’ll find out when you give this one a try.

Ingredients:

4 hard-boiled eggs
2 tsp whole coriander seeds
1/3 tsp whole fennel seeds
¼ tsp whole cumin seeds
¼ tsp whole black peppercorns
6 dried red chillies (or to taste)
8cm piece of cinnamon
2 cardamom pods, crushed
3 tbsp grated coconut
¼ tsp turmeric powder
1 large garlic clove
12mm piece of ginger
1 small onion
1 tbsp oil
5 curry leaves
8cm piece of raanbaa (pandan leaf)
80g (½ cup) valhomas (smoked tuna)
250ml (1 cup) thin coconut milk
½ tsp salt
3 tbsp thick coconut milk

Method:

Place a dry wok or pan over medium heat then add the coriander seeds, fennel seeds, cumin seeds, black peppercorns, dried red chillies, cinnamon and the seeds from the cardamom pods with the grated coconut.

Stir fry the ingredients for about 2 minutes, until the spices are toasted and aromatic (be careful they do not burn). Turn out onto a plate and set aside to cool then transfer to a spice grinder along with the turmeric. Pulse to chop, then render to a fine powder before adding the ginger and garlic and rendering to a smooth paste.

Add the oil to your pan over medium heat and use to fry the onion, curry leaves and pandan leaf. Cook for about 6 minutes until the onion softens and begins to colour around the edges.

Add in the smoked tuna and stir fry for 1 minutes. Now stir in the spice paste along with the thin coconut milk, the hard-boiled eggs and the salt.

Bring the ingredients to boil, then reduce the heat to a gentle simmer and cook for 3 minutes.

Stir in the thick coconut milk and serve.