Maldivian Cuisine, the foods of the tiny country of Maldive, are substantially created from three primary food items and their derivatives: coconut, fish, and starches.

Located southeast of India, in the crystal clear and blue waters of the Indian Ocean, is where you will find the Republic of Maldive. Maldivian cuisine uses capsicum, chili, curry leaves, lemon juice and onion in many dish preparations. Quite a few Maldivian cuisine recipes are strongly influenced by Sri Lankian and Keralian cultures, so they are often very hot and spicy.

We will be offering lots of Maldivian cuisine recipes here, but let’s get started right off with this one. Our first offering of authentic and traditional …

Maldivian Cuisine!

---

Maldivian Beef Curry

---

Ingredients:

• 2.2 lb. (1kg) prime quality chuck steak, chopped into bite sized chunks
• ¼ cup chopped fresh curry leaves
• 2 tsp. freshly grated ginger root
• 2 tbsp. ground coriander
• 1 tbsp. ground cumin
• 1 tsp. turmeric powder
• 1 tsp. freshly ground black peppercorns
• 1 tsp. dark chili powder
• 2 cups finely chopped onions
• 5 large cloves garlic, minced
• 2 Dorset Naga peppers, finely chopped (fresh, if you can get them, but rehydrated dried Dorset Naga peppers will work, too)
• 3 oz. green cardamom pods
• 2-½ tbsp. fresh pure lemon juice
• 2 tbsp. olive oil
• 2 tsp. tomato paste
• 1 tbsp. meat curry powder
• ½ tsp. white vinegar

Directions:

1. Combine cumin, lemon juice, garlic, ginger, coriander, turmeric, pepper, chili powder and garlic in a bowl, and pulverize to form a paste, then set aside.
2. Heat the oil in a large skillet over high heat.
3. Add in the chopped beef and sauté, stirring, for 2 to 3 minutes, or until browned, then transfer to a bowl and set aside.
4. Reduce heat to medium, then sauté the onions, curry leaves, Dorset Naga peppers and cardamoms.
5. Add in the combined spice paste and cook for 1 minute, stirring.
6. Return browned beef to the pan, then add the vinegar and cook, stirring, for 1 minute, or until the meat is coated with the spice paste.
7. Add tomato paste now, stir well into the mixture, and bring everything to a vigorous boil.
8. Reduce the heat to low, then put a lid on the pan, and cook for about 1 hour and 15 minutes, or until the beef is pull-apart fork tender.
9. Now take the lid off and cook, uncovered, for a further 15 or 20 minutes, so your sauce will reduce and become nicely thickened.
10. You are done! Serve up generous portions of your Maldivian Beef Curry in attractive serving bowls, and enjoy!

---

For more Maldivian Cuisine dishes, click on the recipes below:

Bashi Hiki Riha (Maldivian Curried Aubergines/Eggplants)

Kukulhu Riha (Coconut Curried Chicken)

Maldivian Mince Wraps

---

Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)

---