Valhomas Masbaiy | Lonumedhu

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


  • 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)



  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.


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