Basics

Rihaakuru (concentrated fish paste)

Name: Rihaakuru (concentrated fish paste)
Total time: 150 min
Yield: 1 jar (≈300 g)
Ingredients: 1 kg (fillets) Tuna; 2 L Water; 1 Onion; 2 tsp Salt; 6 leaves Curry leaf

Preparation time: 2 h 30
Servings: 1 jar (≈300 g)

Ingredients

1 jar (≈300 g)

Tuna — to buy1 kg (fillets)
Water — to buy2 L
Onion — to buy1
Salt — to buy2 tsp
Curry leaf — to buy6 leaves

Preparation

Cut the tuna into large chunks and place it in a big pot with the water, sliced onion and curry leaves.
Bring to a boil, then reduce to low heat and cook for 25 minutes until the fish is fully cooked and flakes easily.
Lift the fish out of the broth (keep this broth — it makes an excellent garudhiya) and flake it finely.
Return only the strained cooking liquid to the pot with the salt, then add the flaked tuna back in.
Reduce over very low heat, stirring regularly with a wooden spoon, for 1.5 to 2 hours: the liquid will gradually evaporate.
Towards the end, watch closely and stir continuously — the mixture thickens fast and can easily catch on the bottom once nearly dry.
The paste is ready when it's dark brown, glossy, thick, and cleanly drops off the spoon in a ribbon.
Let it cool completely before transferring to an airtight jar; rihaakuru keeps for several weeks in the fridge and is used in small amounts to season curries and sauces.