User blog:Peaushan/Kandumahu Mussanmaa Riha

Renowned for its soft delicate and succulent texture and its distinctive flavour, Tuna regarded as one of the quintessential ingredients in Maldivian cooking. A number of dishes are made with tuna being the main ingredient and you can sample the best Maldivian dishes at restaurants and resort properties the likes of Adaaran Club Rannalhi. If you are some of with a little bit of culinary know-how here is a unique dish you can try making from the comfort of you home and share with your loved ones.

 

Ingredients

 

·        400gr tuna fillet

·        20gr Sultana

·        20gr kanamadu

·        ( kottamba/Indian almond)

·        30gr Tomato

·        1 teaspoon Tomato past

·        ½ teaspoon Chili powder

·        ¼ teaspoon Turmeric powder

·        ½ teaspoon Fish curry powder

·        Salt & Pepper to taste

·        10gr onion slice

·        5gr Chopped Habanero pepper (Githeyo Mirus)

·        Coconut oil (virgin)

·        100 ml water / 150 ml Thick coconut milk

·        Lime juice

 

Method

1.      Heat coconut oil in a saute pan & add all ingredients except tuna & coconut milk, lime juice & spice powders.

2.      Fry until tender, add spice powder & cook.

3.      Add water, cook to a thick paste, remove from heat & season with lime.

4.      Cut & flatten the tuna fillet to thin slice to make a roulade.

5.      Spread ¾ of cooked spice mixer over tuna fillet and roll gently to a roulade.

6.      Wrap in banana leaf or coconut leaves & place back in the pan with remaining mixture.

7.      Add coconut milk & cook until gravy absorbs into the tuna fillet.

8.      Serve with Roshi (Maldivian chapathi), boiled manioc or boiled rice.

9.      (can be accompanied with tuna and coconut sambal)