This is entirely different from traditional cooking. As everyone has said, just because it is a small country that doesn't make a huge difference in the rest of the world, doesn't mean you shouldn't get your facts straight. We use coconut oil to cook, that is part of our culture. Though we have learned to use newer, different options, it is never ever peanut. Not for a chicken curry, to be sure. We pride ourselves in cutting onions a particular way, in crescents and thin. Blitzing it will get you kicked out of most Maldivian kitchens. We use paste, not fresh tomatoes, at the spice stage. You've missed a lot of stages, like the addition of bonnet chillies, vinegar, sugar (optional) and more. As long as you're calling it Maldivian... Maldivian curries are nearly always cooked to the point that the coconut milk, which is always freshly squeezed here, and a 100% part of the taste, actually separates and the gravy thickens. Lastly, it is not a breakfast food in Maldives. Someone's one-off leftover in the morning, does not a tradition make. So, I mean if you're going to take an idea and twist it then why not call it inspired or fusion or something to that effect. That would be truer. Seems to me like you experienced one thing, and decided to appropriate it with the wrong references. And that is me politely assuming you experienced Maldivian food at all. If you think Maldivian food is what an Indian chef cooked at a resort, which is very likely, then I'm really laughing at you here. Seriously, sorry but it looks terrible - I would RUN from your recipe. We don't pick out whatever we like and call it Aussie either. Respect our culture. Don't just use a recipe because the attached 'Maldivian' tagline, makes it more 'exotic' and 'hits friendly' or 'buzz worthy' or whatever.
Hello Rae,I am asian seeking real maldavian food recipe,from your lovely country would love your guide to some book or dvd or video about cooking of your country?
The roshi (derived from Indian roti) was introduced in the late 19th century by Indian traders from Gujarat. Until the 1950s, many people ate for breakfast, leftover rice from the previous night's dinner with a light, spicey fish source cooked in the morning. So Justine's curry breakfast is more authentic in the Maldives than the breakfast you have described. You must educate yourself about your country, @anythingandeverything7172
I’m sure it’s going to taste delicious but might not have that exact Maldivian taste due to spices used, the spice mix we use is very different (traditional and made from scratch).
I know this one!well my MOM knows this curry,btw we eat this normally in the afternoon or evning,we rarly eat it in the morning since it takes alot of time to cook.Im 12 btw
This is a decent Maldivian curry,bare in mind that there are different variations of this curry depending on the island. Normally we add coconut milk from freshly grated coconut which obviously is difficult to find in UK. I really liked that you put fresh tomatoes instead of the canned tomato paste we normally use. One pro tip Maldivians use is to add chili spice after you have added coconut milk. It will reduces spiciness of the curry.
Oh dear! you have made the curry upside down! we generally never mince the onion into that much of a size! Actually chickens should have bones in them, so it gives out more flavour! Vegetable oil is an exception but these days we didnt use vegetable oil in our cooking! But Yikes! Peanut oil??? we never ever have used peanut oil to cook even once in our lives! Who ever have send this recipie to her, they must be really crazy to do it!!
hello Eema,I am asian,I am seeking real maldavian food recipe,from your lovely country would love your guide to some book or dvd or video about cooking of your country?
Justine, I can see that many Maldivians who have commented here (gosh, aren't they a hostile lot?) have insisted that they don't eat rice for breakfast. Obviously they don't realise that until the 1960s most ordinary Maldivians ate leftover rice from the previous night's tea for breakfast. They called it "reyhuri baiiy" ރޭހުރި ބަތް . The Indian-style unleavened bread that they claim is Maldivian is actually something they have learned from watching too many Bollywood movies.
Came down to the comments to say that we really don't eat rice for breakfast over here, and neither is this the Maldivian way of cooking chicken curry, but a lot of Maldivians already are doing that. Maybe this lady was told we do these things by people wherever she was staying at. It's not true at all, though.
Justine, I hope your site-visitors from the Maldives would not quarter me if I say that, until relatively recently, the Maldive cuisine was quite southeast Asian. This is not inexplicable at all. The Maldives was bang in the middle of the old maritime spice route which connected the Red Sea and beyond to Southeast Asia and China. Even Maldive trading vessels ventured as far as Sumatra in what is now, Indonesia, where there is an island which named އަސޭ Asey in Divehi. The name was derived from Aceh, an Indonesian province of that name which now often features in the news for reasons unrelated to cuisine. The Divehi word for pepper, as in salt and pepper, is ްއަސޭމިރުސ "asey mirus" (Aceh pepper). In my teens I began realising that older Maldivians, like my mother's aunt used three, very strange ingredients in some of their cooking. These included galangal (in Divehi, ްކޮލިޒަަނ "kolizaan"), lemongrass (ކާސިންޖީ "kaasinjee") and kaffir lime (ކުދިލުބޯ kudhilumbo). When I was very young, Maldivians used galangal only in herbal medicine. My aunt had lots of lemongrass in her garden but I never knew it was used in cooking but she said it was. My mother also had kaffir lime in her garden but she also said it was used in cooking. In my late teens I realised that southeast Asians used galangal, kaffir lime and lemongrass in cooking. These are still signature flavours in southeast Asian cuisines and was once so in the Maldive cuisine too. No doubt, if I say these things too much in public, irate Maldivians would lynch me.
This is excellent, Justine. I'm not sure if Maldivians even cook this way now but this is traditional and, without a doubt, authentic. My mother's aunt (she would be about 120 if she were alive) was a society cook in her day and this looks exactly like her cooking. In her day, tiny tomatoes grew in the wild which most Maldivians considered a weed but exclusive cooks used them. Traditional cooks also used peanut oil on special occasions. It was imported from, what is now, Indonesia (Sumatra). The only non-traditional ingredient you have used is the brown onion. Maldivians traditionally used pink onions. In fact, the Divehi language word for pink is "fiyaathoshi" ފިޔާތޮށި which literally means "onion peel". Well done!
How can you call this the traditional and authentic way?? In the traditional method, spices are roasted with grated coconut to make the Maldivian exclusive spice mix. Then the roasted spice mixture is made into a thick paste. In our language, we call it kukulhu havaadhu which means chicken curry paste or spice paste. Then this paste is used to cook the chicken. But nowadays ppl use different methods and recipes.
You have described the spice paste/ powder known as "hanakuri". I hope you don't think that your ancestors had just a single recipe in their recipe collection. Once again, I would reiterate that Justine cooked a genuine recipe and it is commendable!
@@aishaBinthQasim you wrote, "In our language, we call it kukulhu havaadhu". I hope you won't mind me teaching you, your language- it was the language of many of my ancestors too. Actually, what you have described is NOT "kukulhu havaadhu". It is ހަނާކުރި ފުނޑި ހަވަާދު "hanaakuri fundi havaadhu" (roasted spice paste). That spice paste is used to cook hanaakurimas ްހަނާކުރިމަސ, which is usually cooked using fresh tuna, although I have eaten chicken or, on one occasion, goat, cooked using the same spice paste- on that occasion, I was the cook. A similar paste without the roasting step is used in ކަނޑުކުކުޅު "kandu-kukulhu" (literally, "sea chicken"). Despite its name, "kandu-kukulhu" is not a chicken preparation. It is cooked using fresh tuna. PS: My apologies for the very late reply.
@@Christian_Paul_nz I can see that you have good knowledge about Maldivian cuisine. And yes, what I have described can be called hanaakuri fundi havaadhu. But it's a very general name. There are varities of hanaakuri fundi havaadhu. Different varieties were being used to make different curries in olden days. Hanaakuri kukulhu havaadhu which is included in hanaakuri fundi havadhu group was traditionally used to make chicken curry. Also, hanaakuri fundi havaadhu is not only used to cook hanaakuri mas. It is used to make many curries too. Traditional recipes differ slightly in different islands of the country. I am not saying that the recipe used in the video is wrong, but I am 100% sure that it is not authentic traditional way of preparing Maldivian traditional chicken curry. These days we also prepare chicken curry in different easier ways like the recipe shown in this video.
@@Christian_Paul_nz Also while you teach my language to me, please remember that my language comes with many dialects. So the dialect you teach might not be the dialect I speak. So we both can't argue that it should only be called as kukulhu havaadhu or hanaakuri fundi havaadhu.
