Gulha Riha (Maldives Fish Ball Curry)

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Gulha Riha (Maldives Fish Ball Curry)

Gulha Riha (Maldives Fish Ball Curry) is a traditional Maldivan (from the Maldives) recipe for a classic curry of fish balls in a spiced coconut milk base with scotch bonnet. The full recipe is presented here and I hope you enjoy this classic Maldivan version of: Maldives Fish Ball Curry (Gulha Riha).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

3–4

Rating:

Tags : Curry Spice Recipes Maldives Recipes

Also known as Mas Gulha Riha, is a classic Maldivan fish ball curry from Laamu.

Ingredients:

For the Fish Balls:
½ medium onion, coarsely chopped
1 garlic clove, minced
3 curry leaves
¼ tsp black peppercorns (or to taste)
½ tsp whole cumin seeds
2 tbsp grated coconut
5 dried red chillies (or to taste)
1 tsp salt (or to taste)
2 tsp water
460g (1 2/3 cupss) minced (ground) reef fish

For the Spice Paste:
1 medium onion, sliced into large strips
1 garlic clove, chopped
10 curry leaves
3 tbsp whole coriander seeds
1 ½ tbsp whole fennel seeds
1 tbsp whole cumin seeds
½ tsp black peppercorns (or to taste)
25g (1/3 cup) grated coconut
5 dried red chillies (or to taste)
3cm length cinnamon stick
3 cardamom pods
8cm piece of raanbaa (pandan leaf)

For the Curry:
½ medium onion, sliced thickly
8 curry leaves
8cm piece of raanbaa (pandan leaf)
¼ githeyo mirus (scotch bonned chilli), or to taste, thinly sliced
1 ½ tbsp oil
375ml (1 ½ cups) thin coconut milk
4 tbsp thick coconut milk
1 tsp salt (or to taste

Method:

Combine all the fish ball ingredients (except the fish) to a wet and dry spice grinder and process to a smooth (you may need to add a couple of teaspoons of wate to help get a smooth paste).

Place the minced fish in a bowl, add the spice blend and mix together with your fingertips until thoroughly combined.

Take a little piece of this mixture and roll between your palms into a ball about 12mm in diameter. Sit on the plate as you shape the next fish ball.

For the spice paste, place a large non-stick pan over medium heat. When hot use to dry toast the coriander seeds, fennel seeds, cumin seeds, black peppercorns, garlic, grated coconut, curry leaves, raanbaa, dried red chillies, cinnamon, sliced onion and seeds from the cardamom pods.

Turn the mixture into your spice grinder, add about 5 tbsp water and process to a smooth paste.

For the curry, heat the oil in a pan and once hot add the onion, raanbaa, githeyo mirus, curry leaves and cook until the onions soften and begin to take on a brownish colour (about 8 minutes).

Now stir in the spice paste along with the thin coconut milk. Stir to combine, continuing to cook until bubbles begin to appear on the surface of the curry.

Now gently add in the fish balls and the salt. Stir carefully to combine, bring to a simmer and cook for 10-15 minutes, until the fish balls are cooked through.

Stir in the thick coconut milk and cook for a further 2-3 minutes, until heated through. Adjust the seasonings to taste and serve.