Kandu Kukulhu (Maldivian Rolled Tuna Fillets Braised in Pandan & Curry-Leaf Coconut Curry) – Authentic Maldives Recipe
Translating to "Chicken of the Sea": rolled tuna fillets braised until meltingly tender in rich coconut curry.
- Country of Origin
- 🇲🇻 Maldives (South Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Strips of fresh tuna rolled with spice paste, Thick coconut milk, Steamed rice, Fresh curry leaves, Pandan
Ingredients for Kandu Kukulhu (Maldivian Rolled Tuna Fillets Braised in Pandan & Curry-Leaf Coconut Curry) (4 Servings)
- 1.25 lbs (or 2.5 cups) strips of fresh tuna rolled with spice paste, prepped into bite-sized pieces
- 1.5 cups thick coconut milk, washed and trimmed
- 1 cup steamed rice
- 1 medium onion and 3 cloves garlic, finely minced with fresh curry leaves
- 1.5 tbsp traditional Maldives seasoning (pandan, ginger, garlic, turmeric, toasted cumin-fennel)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown strips of fresh tuna rolled with spice paste for 5 minutes.
- Add minced onion, garlic, fresh curry leaves, and pandan, ginger, garlic, turmeric, toasted cumin-fennel, stirring for 2 minutes until deeply aromatic.
- Add thick coconut milk and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed rice right before serving warm.