This tuna meatball curry is my mom's recipe. Whenever she makes rihaakuru, she would scrape off leftover meat on the backbones of the tuna just to make meatball curry. But, for this recipe I am using skipjack tuna loin, because I can't get enough backbones to scrape here.
The recipe includes details on how to make chilli paste for meatballs. It is added to ground tuna to enhance the flavour of the meat. It also includes details on how to make Maldivian curry paste (havaadhu). This is used while making the gravy for the curry.
Ingredients to prepare meatballs:
- 2 cups ground tuna
- 1 nos. small onion
- 1 nos. garlic clove
- 1 nos. thin ginger slice
- 3 nos.dried red chillies
- 5 cubes roasted coconut
- 20 nos. curry leaves
- 1/2 tsp. black pepper seeds
- 1/2 tsp. cumin seeds
- 1 tsp. chilli powder
- 1/6 tsp. Tumeric powder
- 1 tsp. salt
- 3 tbsp. Water
Directions to prepare meatballs:
- Put all the ingredients listed above (except ground tuna), to make a fine chilli paste.
- Mix the grinded chilli paste mixture with the ground tuna. (To make ground tuna you can scrape the meat using the tip of your knife or cut into cube size pieces and put in a blender).
- Apply oil / water to your hands and start forming approximately 1 inch size meat balls. Once done, put in the refrigerator until it is ready to be cooked.
Ingredients to prepare curry paste:
- 3/4 cup fresh grated coconut
- 1/2 nos. medium onion (sliced thinly)
- 2 nos. garlic (sliced thinly)
- 3 nos. dried red chillies ( cut into 3 pieces each)
- 20 nos. curry leaves
- 2 tbsp. coriander seeds
- 1 tbsp. fennel seeds
- 1/2 tsp. black pepper seeds
- 1 nos. pandan leaf piece (3 inch, cut into small pieces)
- 1 nos. thin ginger slice (approx 1 inch long)
- 6 nos. cardemon pods (tops trimmed)
- 1 inch cinnamon stick (cut into small pieces)
- 1/4 of a scotch bonnet chilli
- Pinch tumeric powder (1/8 tsp)
- 1 1/4 tsp. cumin seeds
- 1 tsp salt
- 1 cup water
Directions to prepare curry paste:
- Mix all the ingredients listed for curry paste ( except cumin seeds, salt & water).
- Dry roast the mixture on medium heat for 10 minutes and on low heat for 10 minutes. Add cumin seeds 5 minutes after turning the heat to low ( approximately 15 minutes after starting the dry roasting process).
- It is done when the coriander seeds and the red chilli pieces pop easily. It usually takes 20 - 25 minutes
- Once done, let it cool down for 10 minutes. Once cooled, transfer it to a grinder. Add salt and grind it finely. (At this stage, you can store it in airtight container to be used in many more curries like this after preparing it in bulk)
- Now add water gradually to make a smooth curry paste.
Ingredients for the curry:
- 2 tbsp. cooking oil
- 1/2 nos. medium onion (sliced)
- 2 nos. garlic cloves chopped
- 20 nos. curry leaves
- 2 nos. rampa leaf pieces (3 inch)
- 1 tbsp. tomato paste
- 1 1/2 tsp salt (salt to taste)
- 1/4 nos. scotch bonnet chilli
- 4 cups thin coconut milk
- 1 cup thick coconut milk
Directions to make curry:
- In a pot, add oil, sliced onion, chopped garlic, curry leaves, rampa leaves and saute till onions are golden brown
- Add tomato paste, curry paste mixture, salt to taste, scotch bonnet chilli and cook 5 minutes on medium heat.
- Add thin coconut milk and cook for 15 minutes on medium heat.
- After 15 minutes of cooking, gently add the meatballs and cook for 5-10 minutes on low heat.
- Add thick coconut milk and cook 2-3 minutes on low heat.
- Turn off the heat after checking if salt is according to your taste.
- Serve it with roshi/roti/Maldivian flat bread / naan / rice according to your preference. I love it with Maldivian flat bread.
- Thank you for watching!
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Негізгі бет Gulha riha / Maldivian meatball curry /tuna meatball curry / Kofta curry/ meatball curry by Zesty.MV
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