Mas Huni

Instructions

1. 1 If using smoked dried Maldive fish, break it into small pieces and shred finely by hand or with a fork until it resembles coarse flakes with no large chunks remaining. If using canned tuna, drain thoroughly and chop finely.
2. 2 Place the finely diced red onion and minced green chilli into a mixing bowl. Squeeze the lime juice over them and add the salt, then massage the mixture firmly with your fingers for one minute until the onion softens.
3. 3 Add the freshly grated coconut to the bowl and mix again with your fingers, squeezing and tossing to combine the coconut evenly with the seasoned onion and chilli until the mixture looks uniformly distributed.
4. 4 Add the shredded tuna to the bowl and fold it into the coconut mixture, pressing and mixing until all the ingredients are thoroughly combined and there are no separate clumps of any single ingredient.
5. 5 Taste the mas huni and adjust the seasoning, adding more lime juice for brightness, salt for depth, or chilli for heat. The flavour should be balanced between the smoky fish, sweet coconut, and tangy lime.
6. 6 Serve the mas huni immediately at room temperature with warm roshi flatbreads on the side. Scoop generous portions onto each piece of roshi and fold to eat by hand as a traditional Maldivian breakfast.