Tuna in Coconut Milk with Turmeric

Tuna in Coconut Milk with Turmeric is a traditional Maldivian fish curry, known locally as *mas riha*. Its origins lie in the Maldives, where tuna is a dietary staple and coconut palms are abundant. The dish reflects the nation’s reliance on the ocean and its limited agriculture, relying on preserved or fresh tuna, coconut milk, and turmeric, which was historically a valuable trade spice.

The essential ingredients are fresh or cured tuna (often skipjack), rich coconut milk, fresh turmeric root or powder, curry leaves, and chili. A great version achieves a delicate balance: the coconut milk should be creamy but not heavy, the turmeric must provide a warm, earthy bitterness without overwhelming the fish, and the tuna should remain tender, flaking apart gently. Mark Wiens, who featured the dish at Moon Cafe in Malé, praised its “deep, comforting flavor” where the turmeric “doesn’t just color the broth—it infuses every bite of the fish.”

Regional variations are subtle but significant. In the Maldives, the curry is typically thinner and more brothy, eaten with roshi (flatbread) or rice. In coastal South India and Sri Lanka, similar preparations might add tamarind for sourness or fenugreek for bitterness, and the curry may be thicker. Some versions use canned tuna for convenience, but purists insist on fresh reef-caught fish. The dish is a testament to how a few simple ingredients, when treated with respect, can create a deeply satisfying meal that speaks to its island home.