Bis Riha (Egg Curry: Maldivian style)

Serves 14

 14 eggs (hard boiled)

Curry paste

1 tsp coriander

½ tsp fennel seed

¼ tsp cumin seed

¼ tsp pepper

¼ tsp turmeric powder

10 dried red chillie

1 cup grated coconut

3 garlic cloves

1 inch ginger (sliced)

2 inches cinnamon sticks

3 cardamoms

1 onion (chopped) 

Curry

1 smoked Maldive fish (chopped into chunks)

1 tomato (peeled and chopped)

1 tbsp ghee or margarine

2 onions (thinly sliced)

10 curry leaves

 4 inch pandan leaf (2 pieces)

¼ tsp fenugreek seeds

2 cups thick coconut milk

1 cup thin coconut milk

2 ½ tsp salt or according to taste

Preparation

Curry paste

1. Mix all ingredients together.
2. Roast on low flame constantly tossing the mixture until the coconut is golden brown. Be careful not to burn the ingredients.
3. Remove from heat and grind to a smooth paste. (can use ¼ cup water while grinding)

Curry

1. Heat ghee in a pan. Add onion, curry leaves, pandan leaf.
2. Add smoked Maldivina tuna and tomato.
3. Stir fry for a few minutes.
4. Dissolve the above prepared curry paste in thin coconut milk and pour into the fried onion.
5. Add salt and fenugreek seeds.
6. Simmer and cook for 5 minutes.
7. Add boiled eggs. Cook for another 5 minutes.
8. Pour the thick coconut milk and simmer for few minutes.
9. Serve hot with rice.