If you want to cook authentic Maldivian curry, keep reading
What's the story
Maldivian cuisine is renowned for its bold flavors and fragrant spices, with curries serving as the heart of many meals.
These dishes marry taste and tradition, providing a truly authentic culinary journey.
This article explores the key spices for Maldivian curry, empowering you to bring these exotic flavors to your own kitchen.
Curry leaves
The heart of Maldivian curries: Curry leaves
Curry leaves are the unsung heroes of Maldivian cuisine. They add a distinct aroma and flavor that no other herb can match.
These leaves are always used fresh and are typically added at the start of the cooking process to let their flavor fully infuse into the dish.
They are the secret behind the delicious taste of many curries, adding a layer of complexity that sets Maldivian dishes apart.
Cumin seeds
The spice that warms: Cumin seeds
Cumin seeds are an essential spice in creating the signature Maldivian curry, contributing a depth and warmth with their earthy, slightly bitter taste.
These seeds are typically dry roasted before being ground into a fine powder or added whole to hot oil at the start of cooking.
This technique releases the intense aroma and flavor of cumin, infusing the dish with a richness that defines the culinary experience.
Turmeric powder
A touch of color and flavor: Turmeric powder
Turmeric powder is a culinary gem, prized not only for its health benefits but also for its ability to transform curries with a vibrant golden hue.
Its unique flavor, characterized by a mild bitterness and earthy undertones, pairs beautifully with other spices, making it a key ingredient in Maldivian cuisine.
Just a pinch is enough to infuse your curry with a rich color and subtly enhance its flavor profile.
Dried red chillies
The heat element: Dried red chillies
The fiery kick in Maldivian curries comes from the liberal use of dried red chilies.
These are added whole or ground into a paste or powder, infusing the dish with heat and a hint of tanginess that complements the other flavors.
You can add as many or as few as you like, depending on how spicy you want your curry to be.
Coconut milk
Bringing it all together: Coconut milk
Although technically not a spice, coconut milk is the unsung hero of Maldivian curries.
It provides a creamy, rich backdrop that allows the spices to shine without overwhelming the palate.
It serves as the foundation for most curries, tempering the heat of chilies while amplifying the warmth and aroma of spices like turmeric and cumin.