Masbaiy

We love masbaiy, especially with theluli rihaakuru. Our version uses coconut milk and we really like the creaminess it brings. As for the chilli, feel free to add in as much as you want, ours is on the milder side.

Serves: 4

Ingredients:

• 2 onions
• 2 garlic cloves
• ½ inch piece of ginger
• 250 grams tuna
• 1 cup rice
• 5 curry leaves
• 2 inch piece of raanbaa
• 5 cardamon pods
• 1 inch piece of cinnamon
• 2 dried chillies
• ¼ githeyo mirus (scotch bonnet pepper)
• 1 tsp black peppercorns
• 1 tsp cumin powder
• 1 tsp fennel powder
• 2 tsp coriander powder
• ½ tsp turmeric powder
• 2 ½ cups thin coconut milk
• 1 tbsp oil
• Salt to taste (we added ¾ tsp)

Instructions:

1. Slice the onions thinly along with the githeyo mirus
2. Crush the ginger and the garlic with the back of a tablespoon
3. Cut the tuna into 1 inch pieces
4. Wash the rice
5. Heat oil in a large pot
6. Add the onions, ginger, garlic, cardamom pods with their ends snipped off, cinnamon, raanbaa leaf, curry leaves, black peppercorns, githeyo mirus, dried red chillies and cook until the onions become translucent and begin to brown.
7. Add the cumin, fennel, coriander, turmeric and mix well
8. Add in the tuna, mix well and cook until the fish begins to turn white
9. Add the rice and while stirring, cook the mixture for a minute
10. Add the coconut milk and salt, and stir and cover the pot with its lid and cook until the rice is cooked.

Note: We know you'll want to have this with theluli rihaakuru, how about making some muguriha (dhal curry) to go with the masbaiy as well?