Mashuni

Authorazu

DifficultyBeginnerYields1 Serving
Prep Time10 mins

Ingredients

 1 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

[timer length=10]10 Minutes[/timer]
1

Squash the onions, and scotch bonnet with the lemon juice and salt.

2

Add the tuna and mix well.

3

Mix in the coconut.

4

Serve with roshi or farata

Category

Ingredients

 1 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

1

Squash the onions, and scotch bonnet with the lemon juice and salt.

2

Add the tuna and mix well.

3

Mix in the coconut.

4

Serve with roshi or farata

Mashuni

12 thoughts on “Mashuni

  • 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.

  • Lime juice works MUCH better than lemon juice for this recipe.

  • rumanabintemasud

    Its easy and teaste…

  • 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?

  • Classic dhivehi kaana!

  • A.Peramune

    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.

  • 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.

  • Peter Bamert

    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

  • Harrison

    Finally I found the recipe. It is so simple to make but very tasty. I could eat this everyday

    • Chef Umar

      Add chopped curry leaves and a very small amount of ginger it would make this even better!

  • Nattulla

    kalogaya haadha faseyha ey dhwwwww :O

  • I love this mashuni…….

Leave a Reply

Your email address will not be published. Required fields are marked *