03/06/2024
How to make Laamu Golha Riha
Making the fish balls
Ingredients:
½ medium onion
1 garlic
3 curry leaves
¼ tsp. black peppercorns (or taste)
½ tsp. whole cumin seeds
2 tbsp. grated coconut
5 dried red chillies (or to taste)
1 tsp. salt (or to taste)
2 tsp. water
1 & 2/3 cups ground reef fish
Instructions:
Slice the onion and garlic roughly.
Add all the ingredients except the reef fish to your grinder and grind until the mixture forms a smooth paste. We used just 2 tsp. of water, but you can of course add some more if you need to.
In a bowl and using your fingers, combine the spice mixture together with the ground reef fish. (And if you are wondering about how to grind your reef fish, just chop, remove bones and grind it using your grinder as usual.)
Take a little piece of the mixture and use your palms to roll it into a ball. As for the size, ours had around half an inch in diameter. Make balls until you run out of the mixture.
Making the spice paste
Ingredients:
1 medium onion
1 garlic
10 curry leaves
3 tbsp. whole coriander seeds
1 ½ tbsp. whole fennel seeds
1 tbsp. whole cumin seeds
½ tsp. black pepper corn (or to taste)
1/3 cup grated coconut
5 dried red chilies (or to taste)
1 ½ inch cinnamon
3 cardamom pods
3 inch piece of raanbaa
Instructions:
Slice the onion; the slices need to be a bit large as we are going to toast it together with the other spices.
Heat a large pan, and to it add the coriander seeds, fennel seeds, cumin seeds, black peppercorns, garlic, grated coconut, curry leaves, raanbaa, dried red chilies, cinnamon, sliced onion and seeds from the cardamom pods.
Keep the heat on medium and stir often. Cook until the grated coconut takes on a slightly brownish tint.
Allow the mixture to cool down a bit, add some water to it (we used around 5 tbsp.), and grind the mixture into a smooth paste.
Making the curry
Ingredients:
½ medium onion
8 curry leaves
3 inch piece of raanbaa
¼ githeyo mirus (or to taste)
1 ½ tbsp. oil
1 ½ cups thin coconut milk
4 tbsp. thick coconut milk
1 tsp. salt (or to taste)
Instructions:
Slice the onion thinly. Slice the githeyo mirus too.
Heat the oil in a pot and once it’s heated, add the onions, raanbaa, githeyo mirus, curry leaves and cook until the onions soften and begin to take on a brownish colour.
To the pot, add in the spice paste you prepared earlier along with the thin coconut milk. Stir to combine and let it cook until you start seeing bubbles.
Now add in the fish balls and salt, stir to combine and let it cook for around 10 to 15 minutes. Keep the heat in the low to medium range.
Add the thick coconut milk, give it a stir and let it cook for another 2 to 3 minutes. That's it. Remember to taste test and make any adjustments you want.
ލާމު ގޮޅަރިހަ ހަދާނެ ގޮތް
މަސްގުޅަ ހެދުމަށް ބޭނުންވާނެ ތަކެތި
ކަނޑުމަސް (ހިމުން ކޮށްފައި)
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ރަހަލާވަރުގެ ހިކަނދިފަތް ކޮޅެއް
މަސް ގުޅަ ހެއްދެވުމަށްޓަކައި ފިޔާ، ލޮނުމެދު، ހިކަނދިފަތް، ހަވާދު، ތެޅިމިރުސް، އިނގުރާ އަދި ލޮނު އަޅައިގެން މިކްސްޗަރުން ހިމުންކޮށްލުމަށްފަހު ބޯތައްޓެއްގެ ތެރެއަށް މަހާއި ހަވާދު އެޅުމަށްފަހު ރަގަޅަށް މޮޑެލާށެވެ. އެއަށްފަހު ބޭނުންވާ ސައިޒަކަށް ކުދި ގުޅަ ހަދާށެވެ. ރިހައަށް ބޭނުންވާ ފިޔަ، ލޮނުމެދާ، އިގުރާ އަދި ޓޮމާޓޯ ކުދިކޮށް ކޮށުމަށްފަހު ހޫނު ތެޔޮ ފޮދުތެރެއަށް މަސް ގުޅަ އަޅައި ރަތްކުލަ ޖަހަންދެން މަސްގުޅަ ތެލުލާށެވެ.
އަދި އެ ތެޔޮފޮދު ތެރެއަށް ޓޮމާޓޯ، ފިޔާ، ހިކަނދިފަތް އަދި ރޯމިރުސް އެޅުމަށްފަހު މީރުކޮށްލާށެވެ. އެއައްފަހު ކޮތަންބިރި، ތެޅިމިރުސް އަދި ސުރުވާ އަޅާފައިހުރި ފެން ކޮޅު އަޅާލުމަށްފަހު މަތި ޖަހައިގެން ފަސް މިނިޓް ވަންދެން ކައްކާލަންވާނެއެވެ. ދެން ފެންކިރާއި ހަވާދު، ޓޮމާޓޯ ޕޭސްޓް، ލޮނު އަދި މަސް ގުޅަތައް އޭގެ ތެރެއަށް އަޅުމަށްފަހު އަނެއްކާ ވެސް 5 މިނިޓް ވަންދެން ކައްކާށެވެ. އެންމެ ފަހުން ބޯކިރު ފޮދު އަޅާ ލޮނު ހެޔޮވަރު ކޮށްލުމަށްފަހު ތިން މިނިޓް ވަންދެން ކެއްކުމުން އެހެރީ ގުޅަރިހަ ކެއްކިފަ އެވެ.
