Valhomas Masbaiy

Enjoying masbaiy or tuna rice for lunch is one of those very Dhivehi things that one can do. We’ve so far got two masbaiy recipes here on Lonumedhu: one with fresh tuna and another with canned tuna. And here we have the recipe for possibly our favourite, masbaiy made with smoked tuna.

Serves: 2

Ingredients:

• 1 large onion
• 1/3 tsp. grated ginger
• 150 grams Maldivian smoked tuna (around 1 ½ cups when sliced)
• ¾ cup uncooked rice
• 1 tbsp. oil
• 15 curry leaves
• 6 inches pandan
• 3 inches cinnamon
• 3 cardamom pods
• ½ tsp. whole black peppercorns
• ½ scotch bonnet pepper
• 1/3 tsp. turmeric powder
• ¼ tsp. cumin powder
• 1 ¼ cups water
• 1/3 tsp. salt (or to taste)

Instructions:

1. Slice the onion thinly. Grate the ginger
2. Slice the smoked tuna into half inch thick chunks.
3. Wash the rice thoroughly and set aside.
4. Heat the oil in a pot and add the onion, curry leaves, pandan, cinnamon, cardamom, black peppercorns and scotch bonnet pepper.
5. Cook on medium heat until the onions soften and you can see a hint of gold on them.
6. Add the grated ginger to the pot and stir fry for around half a minute.
7. Add the smoked tuna, give it a good mix, and stir fry for a minute.
8. Add the turmeric and cumin, give it a good mix and stir fry for around half a minute.
9. Add the rice, water and salt, mix to combine, put the lid on and bring the mixture to a boil.
10. Then turn down the heat and let the mixture cook gently until all water evapourates.
11. Turn off the stove and let the rice sit undisturbed for around 5 minutes and that’s it. Serve with Maldivian fish paste, rihaakuru.