Method
- Heat oil in a heavy pan. Cook onions 8 minutes until softened.
- Add garlic, ginger, chilies and curry leaves; stir 60 seconds.
- Add turmeric, cumin, coriander and Kashmiri chili. Stir 60 seconds.
- Add tuna chunks. Stir to coat.
- Pour in coconut milk and salt. Simmer 12 minutes — tuna should be just cooked.
- Stir in lime juice. Serve with rice and roshi.
Common questions
Can Mas Riha be made ahead?
Mas Riha is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Mas Riha spicy?
Mas Riha as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Mas Riha vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Mas Riha to make at home?
Mas Riha is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can Mas Riha be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Mas riha is the Maldivian tuna curry — eaten weekly in many households. The dish reflects Maldivian fish-and-coconut cuisine; tuna is the central protein, coconut is the universal binder.
