Fragrant Maldivian fried rice cooked with flaked tuna, onions, curry leaves, and pandan, finished with a squeeze of lime and fried egg on top.
Ingredients
3 cups cooked rice, cooled
200g canned tuna, drained and flaked
2 onions, sliced
4 cloves garlic, minced
10 curry leaves
1 pandan leaf
1 tsp turmeric
1 tsp cumin powder
2 green chilies, sliced
2 tbsp coconut oil
4 eggs
Juice of 1 lime
Salt and pepper
Instructions
1Heat coconut oil in a large pan. Fry sliced onions, garlic, and curry leaves until onions are golden brown.
2Add turmeric, cumin, green chilies, and pandan leaf. Stir for one minute until very fragrant.
3Add flaked tuna and stir-fry for two minutes until heated through and lightly browned.
4Add cooled rice and toss vigorously to combine everything. Fry for three to four minutes until rice is hot.
5Season with salt, pepper, and a generous squeeze of lime. Remove pandan leaf.
6Fry 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.