Tweet 10 Mashuni By azu Salads August 19, 2010 Mashuni 5 0 5 0 Prep: 5 mins Cook: 15 mins 5 mins 15 mins 20 mins Yields: 3 - 4 people Ingredients1 cup smoked tuna – diced/sliced (substitute: 1 can tuna chunks) 1 cup coconut – scraped/grated 1 scotch bonnet (githeyo mirus) – finely chopped ½ cup onion – finely sliced ½ cup lemon juice Salt to taste Directions 20 Minutes 1Squash the onions, and scotch bonnet with the lemon juice and salt. 2Add the tuna and mix well. 3Mix in the coconut. 4Serve with roshi or farata 00:00 11 comments Cook says: September 5, 2010 at 1:35 am Hi! Just pondering in here and realized that you’ve used Dorset Naga interchangeable with Githeyo Mirus. Although you can find Dorset Naga in the Maldives, the real githeyo mirus is actually what is known as Scotch Bonnet which is typically found in the Maldivies among a few other countries. You can get the facts checked out yourself and make the necessary corrections. Cheers. Reply David says: March 24, 2011 at 3:00 pm Lime juice works MUCH better than lemon juice for this recipe. Reply rumanabintemasud says: May 12, 2011 at 10:16 pm Its easy and teaste… Reply joy says: October 17, 2011 at 9:26 pm i was looking for recipe for Mas mirus but cant find one and was directed in this. can you help how to make mas mirus? Reply Meow says: December 11, 2011 at 8:43 pm Classic dhivehi kaana! Reply A.Peramune says: October 20, 2012 at 10:11 am I am very happy that finally I came to know how to prepare rihaakuru. I tasted this in Maldives some years back and found it to be very tasty. Since then I tried to get it in Sri-lanka, but failed. Finally thanks to Google, I managed to get the recipe Rihaakuru. I am determined to prepare it at the next opportunity. Reply kikashi says: July 24, 2013 at 1:15 am I was very hesitant to try this, but I like all the ingredients separately so hoped it might be good together. This is delicious. I drained a can of tuna in oil, added 2 drops of liquid smoke. I used lime because of a comment and a red spicy chili pepper (not as hot as habanero). I will be making this again. Reply Peter Bamert says: August 29, 2013 at 2:57 pm Am I the only one missing “hikki mas” in booth, gulha and mashuni, recipes? Since a couple of years, hikki mas is available in Switzerland under the name “Maldive Chips” (Kings Foods) tks anyhow for the recipes – and kind rgds/ Peter Reply Harrison says: June 11, 2016 at 4:11 pm Finally I found the recipe. It is so simple to make but very tasty. I could eat this everyday Reply Nattulla says: September 18, 2016 at 3:43 am kalogaya haadha faseyha ey dhwwwww :O Reply omer says: February 24, 2018 at 1:53 pm I love this mashuni……. Reply Comments Cancel reply Your email address will not be published. Required fields are marked *Your Comment *Name * Email * Website Save my name, email, and website in this browser for the next time I comment.