作法
- 於厚重鍋中加熱油。將洋蔥炒8分鐘至軟化。
- 加入大蒜、薑、辣椒與咖哩葉,拌炒60秒。
- 加入薑黃、孜然、芫荽與喀什米爾辣椒粉,翻炒60秒。
- 加入鮪魚塊,翻拌使其裹勻。
- 倒入椰漿與鹽。燉煮12分鐘——鮪魚應剛好熟。
- 拌入萊姆汁。搭配米飯與煎餅享用。
Common questions
Can 馬斯里哈鮪魚咖哩 be made ahead?
馬斯里哈鮪魚咖哩 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 馬斯里哈鮪魚咖哩 spicy?
馬斯里哈鮪魚咖哩 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 馬斯里哈鮪魚咖哩 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 馬斯里哈鮪魚咖哩 to make at home?
馬斯里哈鮪魚咖哩 is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 馬斯里哈鮪魚咖哩 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
馬斯里哈為馬爾地夫鮪魚咖哩——許多家庭每週皆食。此料理反映馬爾地夫魚與椰子料理本色,鮪魚為核心蛋白質,椰子為通用黏合劑。
