Diary Day 3: Spice up Your Life

Today at Kanuhura we are going to take a complementary cooking class and learn how to cook Maldevien Curry, yummy.  Our teacher is Sumone and a very funny person, yet very serious about his art now pay attention.  This is just one of the many activites you can parcitipate in while staying at the resort.

We are going to cook a chicken and a fish curry the chicken comes from Austrlia and the fish is from right out side our door fresh from the Indian Ocean.  The spices are from the Maldives and the rest of the neighboring conuntires.

Ingredients:  Chicken , fish coriander powder, cumin powder, turmeric powder, chilli powder,cinnamon stick, black pepper, mustard see cloves, curry leaf, pandan leaf, green chilli, tomato,onion garlic, giner, coconut milk, and salt to taste.

The recipe is quote simple, start to saute the onion, garlic and ginger first.  Then proceed to add the rest of the spices.  For the chicken you can add it earlier then the fish.

When making a fish curry you always want it to be last because it cooks super fast.  As well when you make a curry only had the Coconut milk to the fish curry, because fish breaks a part, so the coconut milk helps to camouflage the separation.

Also use black pepper for meat and white pepper for fish dishes.  The Coconut milk also helps to give a thick curry sauce.  The chicken curry is a bit stronger and spicier because of the lack of coconut milk.  This is why is it also suggested to eat the curries with a side bowl of rice.

· Tuna curry

350gr Yellow fin tuna

90gr sliced onion

40gr chopped garlic

100gr dice tomato

30gr chilli powder

40gr Curry powder

25gr cumin powder

25gr Coriander powder

20gr Turmeric powder

10gr Curry leaf

10gr Pandan Leaf

60ml Cooking oil

100ml Coconut milk

150ml Water

Salt

· In a large casserole, heat the olive oil; add the onion and garlic and leaves till it turn brownish.

· Add turmeric and chilli powder leave to cook for 1 minute.

· Add coriander, curry powder, cumin powder and leave for another one minute,

· Add tomato and curry leaves and leaves for 2 minutes.

· Add the tuna and mixed well and after add the water. Mix well, cover and simmer until tuna are cooked and tender.

· At the end add the coconut milk and leaves for 1 minute more. Add season as per your taste.

If you have fresh coriander, you chopped them and put it on the top on the curry

· Chicken curry

400gr Boneless chicken

100gr slice onion

50gr chopped garlic

140 chopped tomato

15gr mustard seeds

10gr Cardamom seeds

40gr chopped Ginger

40gr chilli powder

25gr Turmeric powder

40gr Curry powder

30gr Coriander powder

30gr cumin powder

20gr Curry leaves

20gr Pandan leaves

120ml Coconut milk

140ml Water

Salt

· In a large casserole, heat the olive oil; add the mustard seeds, onion and chilli and cook till golden brown.

· Add ginger, cardamom seeds and chilli powder, curry powder, turmeric, coriander and cumin powder to cook for 2 minutes.

· Add tomato and curry leaves and leaves for 2 minutes.

· Add the chicken and mixed well and after add the water. Mix well, cover and simmer until chicken are cooked and tender.

· At the end add the coconut milk and leaves for 1 minute more. Add salt for seasoning.

If you have fresh coriander, you chopped them and put it on the top on the curry.

It should be served hot with steam rice, chutney and papadam.

With the compliments of Kanuhura Team members

I had to mention my complete packaged was organized for star to finish by  http://www.elegantresorts.co.uk Elegant Resorts have a team of well- informed consultants who will take care of all travel arrangements to the Maldives, and assist with advice or any special requirements and work in collaboration with the staff at Kanuhura to make sure you get the complete package of rest and relaxations, but also turn the experience into a learning one!