Maskurolhi

Another one you could possibly use for a maahefun; maskurolhi. As the name suggests it’s supposed to be made from kurolhi but since that’s not so easy to find, our version uses kaashi.

For us, whenever we use pre-packaged shredded coconut, the maskurolhi turns out a bit dry, so do get a coconut and if you don’t know how to open it, just find someone who can. Also, since a lot of us don’t have mortars and pestles any more, our version of the maskurolhi is made by using the mixer.

Serves: 6 to 8

Ingredients:

• 1 cup dried tuna flakes (get the coarse kind with the slightly larger pieces)
• Flesh of ½ a large kaashi (mature coconut)
• 5 dried red chillies (or to taste)
• 3 tsp. black peppercorns (or to taste)
• 1 large onion (otherwise use 2)
• ¼ cup curry leaves
• 1 lime (or to taste)
• ½ tsp. salt (or to taste)

Instructions:

1. Using your mixer, grind the coconut and the fish together. However, before you add the coconut in, remember to get rid of the brown skin layer if it’s still there.
2. Grind until the coconut looks shredded and is well combined with the fish.
3. Pour the mixture into a large bowl and clean out the grinding attachment of your mixer if you are going to be using the same attachment for the next step.
4. Chop the onion roughly and grind it together with the dried chillies, black peppercorns and curry leaves. Grind until you get a somewhat juicy mixture with no overly large pieces.
5. Pour the onion mixture into the coconut and fish mixture that’s already in the bowl.
6. Add the salt and lime and using your fingers, squeeze and squash the mixture really, really well. Rather than adding salt and lime at once, it might be a good idea to add them gradually, while tasting the mixture.
7. When you are happy with the taste of it, call it done.