Hanaakuri Mas | Lonumedhu

Hanaakuri Mas


Making Hanaakuri Mas is an aromatic process as it involves the roasting and grinding of whole spices; we love watching them sizzle and pop. Our version maybe too hot for some, so remember to adjust the chilli to your preference.



  • 500 grams tuna
  • 3 tbsp. whole coriander seeds
  • 1 ½ tbsp. whole fennel seeds
  • 1 tbsp. whole cumin seeds
  • 15 dried red chillies (or to taste)
  • 1 tsp. whole black peppercorns
  • 4 cardamom pods
  • 3 inch piece of cinnamon
  • 3 inch piece of raanbaa (pandan leaf)
  • 2 onions
  • 2 garlic cloves
  • 8 curry leaves
  • 2 tbsp. water
  • 1/3 cup coconut milk
  • ½ githeyo mirus (scotch bonnet pepper)
  • 1 tsp. salt (or to taste)
  • 2 tbsp oil


Roasting the spices:

  1. Heat a pan and keep the heat on medium.
  2. Add the black peppercorns, seeds from the cardamom pods, cinnamon stick and coriander.
  3. When the coriander and peppercorns begin to sizzle and pop, add the fennel and dried red chillies and cook until everything begins to take on a brownish colour. You’ll need to redistribute the contents in the pan from time to time to allow even cooking.
  4. Add the cumin and cook for around 15 more seconds.


Making the curry paste:

  1. Using your mixer, grind all the roasted spices until they form a smooth powder.
  2. To the contents in the mixer, add 1 roughly chopped onion, 1 roughly chopped garlic clove, 2 tbsp. water, 1 tsp. salt and 3 curry leaves, and blend until it forms a smooth paste.


Marinate the fish:

  1. Cut the tuna into bite sized cubes; mix it well with the curry paste and leave covered to marinate while you prepare the other ingredients, or for around 20 to 30 minutes if you have the time.


Making the curry:

  1. Slice 1 onion thinly and smash 1 garlic clove.
  2. Heat oil in a pot and once heated, add the sliced onion, 5 curry leaves, raanbaa leaf, scotch bonnet and cook until the onions begins to take on a brownish colour.
  3. Add the garlic, give it a good stir and proceed to add the marinated fish.
  4. Give the contents a good stir and turn the heat to low.
  5. Keep covered and cook for 15 to 20 minutes or until the fish is cooked.
  6. Add the coconut milk, stir to combine and cook for another 2 minutes. Before switching off the stove check whether the hanaakuri mas needs more salt; ours didn’t.

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