©2019 by Korali Collective.

  • Zeek Ashraf

Discover the Delicacies of Addu Style Home Cooking



As a young child, I used to frequent my mother’s native island of Hithadhoo at least once a year during my school holidays. Fond memories make their way back to me, of undhoali naps and carrom coins, and the whiffs of a golden champaapool in bloom across the sun.

One of these many memories, one I remember quite vividly, is of sitting by the kitchen window and watching my grandmother cook Friday lunch. With the weekly sermon on the radio, I watched in awe as she single-handedly produced our afternoon meal, dish after dish, plate after plate. Hedhi mas, fihi mas, oh, what a spread! It was nothing short of a sultan’s feast.

To give you a little taste of Addu’s wholesome home cooking, below are two recipes for you to try out for yourselves. A rich and aromatic southern-style blend of curry, Addu reha is the perfect accompaniment to theleli folhi, a mouth-wateringly crisp and fluffy fried bread.

ADDU REHA:

500g approx. piece of tuna

1 large onion

2 large garlic cloves

2 tsp olive oil

2 curry leaves

3-inch ran’baa leaf piece

3 cardamom pods

3 cloves

1-inch cinnamon stick

2 tbsp high quality Addu havaadhu, blended

1 cup coconut milk

  • Start off by carefully cleaning the skin of the tuna.

  • Cut the tuna into small bite-sized cubes.

  • Finely slice the onion and garlic.

  • Add the onion and garlic to a pan. On a medium heat, fry them in olive oil along with the curry leaves, ran’baa leaves, cardamom, cloves and cinnamon.

  • Once the onion mixture has turned golden brown, take out half the mixture and keep aside in a separate container.

  • To the remaining onion mixture in the pan, add the havaadhu and fry for an additional 2 minutes.

  • Thin out the paste with a bit of water, and then add the tuna.

  • On a low heat, cook until fish is done all the way through.

  • Add milk and cook until thickened.

  • Garnish with the separate fried onion on top.



THELELI FOLHI:

1 tsp yeast

bit of warm water

500g flour

2 tsp baking powder

5 tbsp sugar

2 tsp milk

pinch of salt

2 eggs

bit of oil, any kind

1 tbsp margarine

vegetable oil for deep frying

  • In a large mixing bowl, mix yeast and warm water and leave still until the yeast forms a creamy foam layer on top, about 5 minutes.

  • Then add in the flour and baking powder.

  • Add sugar, milk and salt and mix thoroughly. Add a bit more water to bring it to a firm, kneadable consistency.

  • Add in the eggs, along with the oil. Once mixed, add the margarine and give it one final thorough mix.

  • Cover the bowl and set aside for the dough to rise, about half an hour or so.

  • Split the dough into 20 – 25 even balls. Cover the balls of dough once more, and leave for another half an hour.

  • On a floured surface, roll out the balls into small, round flatbreads.

  • Prepare your deep fryer by heating vegetable oil to 175’C.

  • Gently place the flatbreads into the hot oil, and fry until golden brown on both sides, turning once, 2 to 3 minutes per side.

  • Drain on paper towels, and serve warm with your curry.


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