National Dish Maldives: Kulhi Mas (Recipe)
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The Maldives are famous for powder-white beaches and turquoise lagoons, but the islands also have a kitchen worth travelling for. Kulhi Mas is a fiery tuna curry that bottles the flavour of the Indian Ocean: fresh fish, warm spices, creamy coconut and a good hit of chilli. It comes together in a single pan in well under half an hour, and one spoonful explains why islanders and visitors alike keep coming back for more.
About Kulhi Mas
The Maldives, known for their breathtaking beaches and turquoise lagoons, also offer a fascinating culinary scene. One of the standout dishes is Kulhi Mas, a spicy fish curry that captures the aromas of the Indian Ocean. It is made chiefly with fresh tuna, fragrant spices, coconut and chilli. The combination of these ingredients creates a flavour experience all of its own, delighting locals and tourists in equal measure.
Ingredients (serves 1–2)
- 200 g fresh tuna, cut into cubes
- 1 medium onion, finely chopped
- 2 cloves of garlic, crushed
- 1 piece of ginger (about 2 cm), grated
- 200 ml coconut milk
- 2–3 tablespoons red curry paste
- 1 green chilli, sliced into rings (optional)
- Fresh coriander, to garnish
- Salt and pepper to taste
Shopping for the ingredients
To make an authentic Kulhi Mas, look for your ingredients at a market or a well-stocked supermarket. Fresh tuna is decisive for the flavour of the dish, so it is worth asking at the fishmonger’s counter. The coconut milk and the red curry paste are equally central and are usually found in the Asian aisle. Choose good-quality products wherever you can — they make a noticeable difference to the finished curry.
Preparing the dish
Before you start cooking Kulhi Mas, it pays to prepare everything thoroughly. Cut the tuna into even cubes so it cooks through at the same rate. Finely chop the onion, garlic and ginger to release their aromas properly. This groundwork keeps the cooking itself smooth and quick, leaving you free to enjoy the flavours as they build.
Step-by-step instructions
- Heat a little oil in a large pan and add the onions. Fry until translucent.
- Add the crushed garlic and grated ginger and fry for a further 1–2 minutes.
- Stir in the red curry paste and mix well to release the spices.
- Add the tuna cubes to the pan and sear briefly until they take on a little colour.
- Pour in the coconut milk and let the curry simmer for about 10 minutes, until the fish is cooked through.
- Season the curry with salt, pepper and, if you like, fresh chilli.
- Serve hot, garnished with fresh coriander.
Gluten-free / lactose-free version
Kulhi Mas is naturally gluten-free and lactose-free, which makes it a great choice for anyone with food intolerances. The core ingredients — fresh tuna and coconut milk — contain neither gluten nor lactose. Do check the red curry paste, however, as some brands can include gluten. With that one small precaution you can enjoy the dish without giving up any of its flavour, much as you would with a light Garudhiya broth.
Tips for vegans and vegetarians
For vegans and vegetarians, Kulhi Mas adapts easily into a delicious plant-based version. Instead of tuna, use firm tofu, which soaks up the spices beautifully. You could also add a mix of vegetables such as courgette, peppers and aubergine for a colourful, nourishing meal. The coconut milk stays essential in this version too, lending both creaminess and depth of flavour.
More tips and tricks
There are a few tricks that help you perfect Kulhi Mas. Experiment with different spices to tune the taste to your liking — a pinch of turmeric or cumin, for instance, adds a deeper, rounder note. Take care not to boil the coconut milk too hard, so it keeps its silky texture. Small adjustments like these turn the recipe into something genuinely your own.
Adapting the recipe to your taste
Kulhi Mas is a very versatile dish and easy to tailor to personal preference. Add vegetables of your choice to boost the nutrients and vary the texture. If you like things hotter, add more chilli or try different varieties. The consistency of the curry is easy to control as well: more or less coconut milk makes it looser or creamier, exactly as you prefer.
Ingredient substitutions
If you do not have fresh ingredients to hand, there are usually good alternatives that still make a fine Kulhi Mas. Frozen tuna is a practical solution, and some Asian grocers also stock good-quality tinned options. In place of fresh green chilli, chilli flakes will give you the heat you are after — the same shortcut works nicely in a Mas Curry. Substitutions like these let you cook the dish well outside the season.
Drink pairing ideas
Plenty of drinks suit an aromatic Kulhi Mas and complement its flavour. An ice-cold lager or a fresh, fruity white wine are excellent partners that bring out the curry’s spice. If you would rather stay alcohol-free, a mango lassi or a coconut-based smoothie is a refreshing choice. These pairings balance the heat of the dish and round out the whole meal.
Serving and presentation ideas
The way you present Kulhi Mas can shape the entire experience. Serve the curry in an attractive bowl and garnish it with fresh coriander or slices of lime. An unglazed wooden or stone plate lends the dish a pleasing, rustic character. Side dishes such as rice or a flatbread like Roshi can also be arranged with a little care to create an inviting, appetising spread.
A bit of history
Kulhi Mas has a long tradition in Maldivian cooking, shaped by the abundance of seafood and by influences from India and Sri Lanka — visible in both the spices and the methods used. Thanks to their geography, the Maldives are rich in fish, which has long made it a staple food. This history of maritime resources and culinary exchange makes Kulhi Mas a symbol of Maldivian culture and of Maldivian cuisine as a whole.
More recipe ideas
Summary: Kulhi Mas
Kulhi Mas is more than just a dish; it is a culinary discovery that reflects the flavours and traditions of the Maldives. With its combination of fresh tuna, fragrant spices and creamy coconut milk, this fish curry brings the taste of the Indian Ocean into any kitchen. Whether you adapt it for vegans or swap ingredients to suit what you have, its versatility means you can cook it entirely on your own terms. Take the time to make Kulhi Mas and enjoy an authentic taste of the Maldivian islands.
