Kandumahu Mussanmaa Riha

Renowned for its soft delicate and
succulent texture and its distinctive flavour, Tuna regarded as one of the
quintessential ingredients in Maldivian cooking. A number of dishes are made
with tuna being the main ingredient. If you are some of with a little bit of culinary know-how here is a unique dish you can try making from the comfort of you home and share
with your loved ones.
Ingredients
 
·       400gr tuna fillet
·       20gr Sultana
·       20gr kanamadu 
·       ( kottamba/Indian
almond)
·       30gr Tomato
·       1 teaspoon Tomato
past
·       ½ teaspoon Chili
powder
·       ¼ teaspoon
Turmeric powder
·       ½ teaspoon Fish
curry powder
·       Salt & Pepper
to taste
·       10gr onion slice
·       5gr Chopped
Habanero pepper (Githeyo Mirus) 
·       Coconut oil
(virgin)
·       100 ml water /
150 ml Thick coconut milk
·       Lime juice
 
Method
1.     Heat coconut oil
in a saute pan & add all ingredients except tuna & coconut milk, lime
juice & spice powders.
2.     Fry until tender,
add spice powder & cook. 
3.     Add water, cook
to a thick paste, remove from heat & season with lime.
4.     Cut & flatten
the tuna fillet to thin slice to make a roulade. 
5.     Spread ¾ of
cooked spice mixer over tuna fillet and roll gently to a roulade.
6.     Wrap in banana
leaf or coconut leaves & place back in the pan with remaining mixture.
7.     Add coconut milk
& cook until gravy absorbs into the tuna fillet. 
8.     Serve with Roshi
(Maldivian chapathi), boiled manioc or boiled rice.                                    
9.     (can be
accompanied with tuna and coconut sambal)