Fish & Sea Food Dishes      

MAS HUNI

FAANA KULHI RIHA

MIRUHULEE BOAVA

FIHUNU GIULHU

HANAAKURI HIBARU

 MAS HUNI

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Yield: 12 portions
Preparation time: 10 - 15 min
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Ingredients
200 g Smoked Tuna (thinly sliced)
50 g Coconut (freshly grated)
1 Onion – large (sliced thinly)
1 Cherry Pepper (chopped)
Juice of 2 limes
Salt to season


Method
Crush the onion and chilli with lime juice and salt.

Add in coconut and tuna and crush them well. Adjust seasoning.

 FAANA KULHI RIHA

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Yield: 12 portions
Preparation time: 10 - 15 min
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Ingredients
500 g Grouper (gutted, skin, head and bones removed, cut into ½ inch cubes)
100 g Onion (sliced thinly)
20 g Garlic Cloves (sliced thinly)
2 Curry Leaves
2 pcs Rampe Leaf
6 – 8 Bilinbi (de-stemmed, cut into halves)
10 g Cinnamon
6 – 8 Cardamoms
2 tsp Fennel (ground)
6 tbsp Chilli Powder
½ tsp Turmeric Powder
1 tsp Ginger (grated)
4 Green Chilli
2 tbsp Ghee
100 ml Coconut Milk
50 ml Coconut Cream
½ ltr Water
Salt to season


Method
Fry the onion, garlic, rampe leaf and curry leaves until the onions are golden brown.

Add in the fish, bilinbi, cinnamon, cardamom, fennel, chilli powder, turmeric powder, ginger, green chilli, coconut milk and water. Over a medium heat cook for 10 minutes, stirring occasionally. Add in the coconut cream, adjust seasoning and remove from heat.

 MIRUHULEE BOAVA
 

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Yield: 4 portions
Preparation time: 20 - 25 min
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Ingredients
250 g Octopus arms (well cleaned, sliced thinly)
20 g Dried Chilli
100 g Onion
20 Garlic Cloves
1 tsp Cumin
2 Curry Leaves
2 tsp Black Peppercorns
2 pcs Rampe Leaf
60 ml Coconut Oil
Salt to season
 

Method
Fry half the onion and garlic together with the curry leaves and rampe leaf until onions are golden brown. Blend the rest of the spice mixture to a smooth thick paste. Add the octopus and the spice paste and seasoning.

Braise over a low heat for 20 minutes.

 FIHUNU GIULHU
 

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Yield: 6 - 8 portions
Preparation time: 20 - 30 min
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Ingredients
1 Jobfish – medium size, (whole, gutted, scales removed and fillet sliced to the bone)
50 g Dried Chilli
20 g Onion
2 Garlic Cloves
1 tsp Cumin
2 Curry Leaves
1 tsp Black Peppercorns
Salt to season
 

Method
Blend the spice mixture to a smooth thick paste. Pierce the fish on to a large skewer. Fill the slits made on the fish with the spice mixture. Grill over hot coal, on both sides until cooked.

 HANAAKURI HIBARU
 

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Yield: 6 - 8 portions
Preparation time: 20 - 30 min
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Ingredients
250 g Swordfish (skinned, bones removed, cut into large cubes)
50 g Onion (sliced thinly)
10 g Garlic Cloves (sliced thinly)
1 pc Rampe Leaf
2 Curry Leaves
30 g Coriander Curry Powder
50 ml Coconut Oil
Salt to season
 

Method
 

Fry the onion, garlic, rampe leaf and curry leaves until the onions are golden brown. Add in the fish together with the curry powder and salt to season.

Over low heat braise the fish covered for 20 minutes tossing the fish in the pot now and then. Do not stir, as this will break the tender flesh into pieces.