Theluli Mushimas

Mushimas is the Dhivehi name for bigyeye scads, a type of oceanic fish used as bait by local fishermen. Maldivians usually prepare it by first slathering it with spices and then deep frying it until crunchy. It’s then devoured whole, bones and all, with local meals such as kirugarudhiya and roshi or garudhiya and rice.

Serves: 3

Ingredients:

• 3 bigeye scads (gutted and cleaned)
• ½ tsp. ground black pepper
• 4 tbsp. chili powder
• ¼ tsp. salt
• ½ lime
• 2 tbsp. oil
• 3 cups of oil (for deep frying)

Instructions:

1. Using a sharp knife, score the flesh of the fish on both sides; around 4 slashes on each side would do. Then pat dry the fish thoroughly with tissue paper.
2. Add all the ingredients except for the oil for deep frying into a small bowl and mix to combine. Have a taste and adjust to you liking.
3. Then rub this mixture on the fish, making sure to get it into the slashes.
4. Add the oil to a large pot or pan and heat it up. When the oil is hot enough (you can check by dropping in a tiny bit of fish. When it floats and you can see bubbles around it, that means you are good to go), place the fish gently in the oil.
5. Fry the fish on medium heat until brown and crispy. You’ll have to flip it as it cooks to get both sides done. For us, the frying took around 12 minutes.
6. When fried, remove to a steel strainer, keep them in there for around 5 minutes and then place on a tissue paper lined plate.