Mas podichathu
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Shredded tuna stir-fried with coconut, onion, curry leaves and spices, a staple of island kitchens.
Region: LakshadweepOccasion: Everyday lunchTime: 40 minServes: 4Non-vegetarian
Ingredients
- 250 g masmin (dried tuna), soaked, or 500 g fresh tuna
- 1 cup grated coconut
- 2 onions, finely chopped
- 4 green chillies, slit, 1 tbsp chopped ginger, 6 garlic cloves
- 2 sprigs curry leaves
- ½ tsp turmeric, 1 tsp chilli powder
- 2 tbsp coconut oil, salt
Method
- Boil the masmin or tuna with turmeric and salt until soft. Drain, cool and shred finely by hand.
- Heat coconut oil and add curry leaves, ginger, garlic and green chillies.
- Add the onions and fry until soft.
- Add the shredded tuna and chilli powder and stir-fry for 5 minutes.
- Add the grated coconut and toss on low heat until dry and well mixed.
- Serve with rice or rice-flour roti.
History
Tuna is the most important fish of Lakshadweep, and shredding and frying it with coconut is a common island way of cooking it.
Significance
Mas (tuna) dishes are eaten almost daily, reflecting how central fishing is to island life.