My older sister was my gateway to the culinary world. Having lived in the Maldives and running Male”s only fine dining restaurant in the eighties, she introduced me to many firsts – pasta with cherry tomatoes, tiramisu and riha roshi- to name a few. Indians were not yet seized by wanderlust. Before the days of internet and google, she was my connection with international culinary trends. This recipe is an ode to her.
Maldives’ best known industry after tourism is fishieries. And it’s best known export is tuna. This dish is made with canned tuna and served with very soft, thin maida rotis.
Add ¼ teaspoon of mustard seeds and splutter in hot oil
Add the onions and fry lightly. They should get a faint brown colour
Add the green chillies and garlic and sauté for under a minute. Add the curry leaves.
Open the tuna cans and wash under running water for 30 seconds to wash off the oil or brine as the case may be
Add the sliced mango, turmeric and curry powder and cook the mango for 2 minutes adding a little water. The mango must not disintegrate. Firm but cooked to the touch
Add the tuna and the coconut milk. Cook on medium flame stirring lightly until all flavours are well integrated. This takes no longer than 2 to 3 minutes
Taste and adjust the flavours for salt and sourness. Add vinegar or lime juice in case the mango doesn’t give the expected sourness or flavour. This should be added just before serving and after switching off the flame. Serve hot with Roshi or Rotis
Refrigerate left overs
Use tuna from the Maldives or Lakshadweep, available freely in most grocery and online stores.
Do not brown the onions
Whole wheat vs maida - the choice is yours but it tastes best with the melt in mouth thin maida rotis
