Mas Riha is a traditional non-vegetarian dish from Lakshadweep, India. It is known for its authentic regional flavors and is a staple of Lakshadweep cuisine.

How long does it take to cook Mas Riha?

Mas Riha takes approximately 45 mins to cook, plus about 15 minutes of preparation time. The difficulty level is Medium.

What are the main ingredients in Mas Riha?

The main ingredients in Mas Riha include: Tuna fish (fresh or canned, cut into chunks), Coconut milk (thick), Onions, Garlic cloves, Fresh ginger, Green chillies.

Non-Vegetarian📍 Lakshadweep

Mas Riha

Name: Mas Riha
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Lakshadweep Indian
Ingredients: 500g Tuna fish (fresh or canned, cut into chunks); 400ml Coconut milk (thick); 150g Onions; 6piece Garlic cloves; 15g Fresh ginger; 4piece Green chillies; 12piece Curry leaves; 3g Turmeric powder; 6g Red chilli powder; 8g Coriander powder; 40ml Coconut oil; 7g Salt; 200ml Water

An authentic non-vegetarian recipe from Lakshadweep, India — with exact measurements and step-by-step instructions.

Traditional Mas Riha from Lakshadweep, India

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The Story Behind the Dish

Mas Riha is a treasured non-vegetarian dish from Lakshadweep, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.

Ingredients

0/13 gathered

Cooking Instructions

Clean and wash the tuna pieces thoroughly. Marinate with turmeric powder, a pinch of salt, and red chilli powder for 15 minutes.
Heat coconut oil in a wide pan over medium heat. Add curry leaves and let them splutter for 30 seconds.
Add thinly sliced onions and fry for 6–8 minutes until golden and softened.
Add minced garlic, grated ginger, and slit green chillies. Sauté for 2 minutes until the raw aroma disappears.
Add coriander powder and remaining red chilli powder. Stir and cook the spices for 1–2 minutes on low heat.
Add the marinated tuna pieces gently to the pan. Sear on medium-high heat for 2–3 minutes per side to lightly brown the fish.
Pour in 200 ml of water and bring to a simmer. Cook for 5 minutes to allow the fish to absorb the spices.
Reduce heat to low and pour in the thick coconut milk. Stir gently to combine without breaking the fish pieces.
Simmer on low heat for 8–10 minutes until the gravy thickens slightly and the oil begins to separate at the edges.
Taste and adjust salt. The curry should be rich, mildly spiced, and fragrant with coconut.
Serve hot with steamed rice or Kerala-style appam.

Cook

45 mins

Serves

4 servings

Level

Medium

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