Bring a little of the Maldives home with this recipe for traditional Maldivian curry, as served at Raffles Meradhoo Maldives. Their version is aromatic, mild, and thick with its tomato and onion base.
Maldivian Curry from Raffles Maldives Meradhoo Island
150g Garlic cloves, peeled 70g Ginger, peeled 150ml Oil 2 Onions 1kg Tomatoes, chopped 2tsp Turmeric 2tsp Cumin 2tsp Cardamom (black, green, or preferably, a mix) 1tsp Coriander seed 1/2 Stick cinnamon 5g Curry leaves 200ml Coconut milk Root vegetables of your choice, such as carrot, potato, cassava, sweet potato
Instructions
Combine ginger, garlic and oil (reserve 3 tbsp oil for the next step) in a food processor and blend or use a mortar and pestle to grind to a paste texture.
A former World's 50 Best Restaurants Tastemaker, global gastronome, mad oenophile and luxury travel aficionado hailing from New Zealand, currently residing in Dubai.