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. 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)