Fragrant Maldivian fried rice cooked with flaked tuna, onions, curry leaves, and pandan, finished with a squeeze of lime and fried egg on top.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat plate
Garnishes: fried egg, lime wedge, curry leaves
Accompaniments: chili sauce, onion salad
Instructions
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1
Heat coconut oil in a large pan. Fry sliced onions, garlic, and curry leaves until onions are golden brown.
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2
Add turmeric, cumin, green chilies, and pandan leaf. Stir for one minute until very fragrant.
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3
Add flaked tuna and stir-fry for two minutes until heated through and lightly browned.
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4
Add cooled rice and toss vigorously to combine everything. Fry for three to four minutes until rice is hot.
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5
Season with salt, pepper, and a generous squeeze of lime. Remove pandan leaf.
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6
Fry eggs sunny side up. Serve each portion of rice topped with a fried egg.
Did You Know?
Mas Baiy is the Maldivian answer to leftover rice, and no self-respecting Maldivian cook throws away yesterday's rice when it can become this fragrant dish.
Chef's Notes
Equipment Tips
- large pan or wok
- rice cooker
- spatula
Garnishing
fried egg, lime wedge, curry leaves
Accompaniments
chili sauce, onion salad
The Story Behind Mas Baiy
Mas Baiy is everyday comfort food in the Maldives, born from the practical need to use leftover rice. The addition of tuna, coconut oil, and curry leaves transforms plain rice into a deeply satisfying one-pot meal. This dish represents the practical, waste-nothing philosophy of Maldivian cooking. It has become a lunchtime staple across the islands, quick enough for a busy day yet flavorful enough to be genuinely craveable.
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