#localcuisine #Maldivianfood #CookwithChef

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option while canned fish is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity at a lower cost.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried herbs

Bay leaves can substitute for fresh curry leaves in a pinch.

Peel and dice the medium sized sweet potato.

In a pot, add the diced sweet potatoes and cover with water, about three inches above the sweet potatoes.

Add two pieces of pandan leaves, a few curry leaves, some black pepper, sliced garlic, turmeric, and salt to the pot.

Boil the sweet potatoes until they are soft and tender but not overcooked.

In another pot, add three cups of water, half a sliced onion, grated ginger, sliced garlic, black pepper, curry leaves, and a small Maldivian chili.

Add a spoon of coconut milk to the pot and half a teaspoon of turmeric; let it boil to infuse the flavors.

Once the stock is boiling, add the smoked tuna and a few pieces of mango for acidity and texture.

Season the stock with salt and wait for the sweet potatoes to cook.

Once the sweet potatoes are about 70% cooked, transfer them to the stock pot.

Add 180 ml of thick coconut milk to the pot and cook for no longer than five minutes.

Season with lime juice and switch off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens