Entree: Maldives – ކުޅިމަސް ➤ Kulhimas (Spicy Maldivian tuna dish cooked in a fragrant chili and coconut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 25 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) firm tuna, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 3 cloves garlic, minced (about 0.3 oz (8 g))
- 1 tbsp (15 g) fresh ginger, grated
- 2–3 green chilies, slit lengthwise (or 1–2 Scotch bonnet/serrano), optional
- 1 tsp (5 g) turmeric powder
- 1 tbsp (15 g) curry powder or Maldivian curry blend
- 1 tsp (5 g) ground cumin
- 1 cup (240 ml) canned coconut milk (full fat)
- 1/2 cup (120 ml) water or fish stock
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) salt, to taste
- 2 tbsp (30 g) tomato paste
- 6–8 curry leaves (if available)
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish
- Steamed rice or flatbreads, for serving

Show original ingredient measurements

- 1 lb (450 g) firm tuna, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.3 oz / 8 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2–3 green chilies, slit lengthwise (or 1–2 Scotch bonnet/serrano), optional
- 1 tsp (5 g) turmeric powder
- 1 tbsp (15 g) curry powder or Maldivian curry blend
- 1 tsp (5 g) ground cumin
- 1 cup (240 ml) canned coconut milk (full fat)
- 1/2 cup (120 ml) water or fish stock
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) salt, to taste
- 2 tbsp (30 g) tomato paste
- 6–8 curry leaves (if available)
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish
- Steamed rice or flatbreads, for serving

Instructions

1. Pat the tuna pieces dry and season lightly with salt. Heat the coconut oil in a large skillet or shallow pot over medium-high heat.
2. Add the tuna in a single layer and sear briefly 1–2 minutes per side until just browned; remove and set aside. Do not overcook the tuna at this stage.
3. Reduce heat to medium. Add the sliced onion to the pan and sauté 5–7 minutes until softened and translucent.
4. Stir in the minced garlic, grated ginger, and slit chilies; cook 1 minute until fragrant.
5. Add turmeric, curry powder, and cumin; stir constantly 30–45 seconds to bloom the spices.
6. Mix in the tomato paste, then pour in the coconut milk and water or stock. Scrape up any browned bits from the pan and bring to a gentle simmer.
7. Return the seared tuna to the pan along with the curry leaves and fish sauce or salt. Simmer gently 6–8 minutes until the fish is cooked through and the sauce has slightly thickened.
8. Stir in lime juice, adjust seasoning with salt or fish sauce, and remove from heat.
9. Garnish with chopped cilantro or parsley and serve immediately with steamed rice or flatbreads.