A Group Of Bowls With Food In Them

Maldivian Curry


Recipe 2 minute read

Exotic flavours and heavenly spices blend in this mouthwatering curry recipe.

A Pan With Food In It


Vitamin-Rich  |  Mineral-Rich  |  Antioxident-Rich  | High-Protein  |  Rejuvenating  |  Calming  |  Energising 

Embrace a burst of flavours from the enchanting Maldivian curry, a vibrant dish that effortlessly infuses nutritious ingredients into your mealtime ritual. With each aromatic bite, savour the harmonious blend of wholesome ingredients that nourish your body and transport you to the sun-kissed shores of the Maldives.

Serves 4


1 tablespoon sunflower oil

1/4 teaspoon brown mustard seeds

6 fresh curry leaves

1/4 teaspoon cumin seeds

5 pods cardamom, split and bruised

1 onion, thinly sliced

3 cm / 1 1/4 inch piece ginger, peeled and cut julienne

3 garlic cloves, roughly chopped


1/4 teaspoon ground coriander

5 large vine-ripened tomatoes finely chopped

30 cm / 12 inch piece padanus leaf, raked and tied

400 ml (1 2/3 cups) fresh coconut milk


4g (1/4 cup) coriander (cilantro) leaves 
1 1/2 cm / 1/2 inch piece  ginger, peeled and cut julienne
12 curry leaves, shallow fried in oil



To make the Maldivian curry base, heat a heavy-based pot over a medium to high heat, 

Add the oil and, just before it begins to smoke, add the mustard seeds and cook until they begin to pop,

Add the curry leaves, cumin seeds, cardamom, onion, ginger and garlic.

Season with salt then reduce the heat to medium and cook until the onion is soft.

Add the turmeric, chilli powder and ground coriander and cook for a further 3 to 4 minutes.

Stir in the tomatoes and padanus leaf and cook until the tomatoes have slightly softened.

Add the coconut milk, bring to the boil then reduce the heat and simmer, stirring occasionally, for 25 to 30 minutes.

To serve spoon the curry into four warmed bowls and scatter with the coriander leaves, ginger julienne and fried curry leaves. Serve accompanied by warm roshi and tuna coconut sambar.

The Pleasures Of Eating Well, our COMO Shambhala Cookbook, is available on Amazon and at many of our hotels and resorts around the world. If you’re in Singapore, it is also available at COMO Shambhala Urban Escape, Culina, and SuperNature.