Entree: Maldives – ފިހުނު މަސް ➤ Fihunu Mas (Spiced grilled fish)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 12 min

Additional 25 min

Total 50 min

Ingredients

- 2 tuna steaks, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) coconut oil, plus extra for basting
- 2 tbsp (30 g) grated fresh coconut (or desiccated if needed)
- 3 cloves garlic, minced
- 1½ tbsp (22 ml) freshly squeezed lime juice
- 2 tbsp (30 g) red chili paste or 1–2 red chilies, blended to paste
- 1 small onion, finely sliced (about 3 oz / 85 g)
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 ml) light soy sauce or fish sauce (optional, for seasoning)
- 1 tsp (5 g) salt, or to taste
- 8–10 fresh curry leaves (optional)
- 1 tbsp (15 g) Maldive fish flakes (bondi), optional garnish
- Lime wedges for serving (do not force measurement)

Instructions

1. Pat the tuna steaks dry and score the skin side lightly. In a bowl, combine coconut oil, grated coconut, minced garlic, lime juice, chili paste, sliced onion, turmeric, cumin, soy/fish sauce (if using), and salt to form a thick paste.
2. Rub the paste all over the tuna steaks, making sure to get it into the score marks. Tuck some curry leaves under the paste if using. Marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).
3. Prepare a hot grill over medium-high heat or preheat a broiler. Oil the grates or a broiler pan lightly to prevent sticking.
4. Place the marinated steaks on the grill, paste-side up first. Grill 4–6 minutes per side for medium (adjust time to thickness), basting once with a little extra coconut oil and turning gently so the paste does not fall off. Watch for flare-ups from the coconut oil.
5. When cooked to your liking and nicely charred at the edges, remove the steaks and let rest 3–5 minutes. Sprinkle Maldive fish flakes over the top if using and serve with lime wedges and freshly fried curry leaves for garnish.