Crispy strips of tuna marinated in turmeric, chili, and garlic, shallow-fried until golden and served as a crunchy snack or side dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Slice tuna into thin strips about half a centimeter thick. Pat dry with paper towels.
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2
Mix turmeric, chili powder, garlic, salt, and lime juice into a paste. Coat tuna strips evenly.
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3
Let the fish marinate for fifteen minutes so the spices penetrate the flesh.
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4
Heat coconut oil in a frying pan over medium-high heat. Oil should be about one centimeter deep.
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5
Fry tuna strips in batches without crowding, about two minutes per side until golden and crispy.
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6
Drain on paper towels. Serve hot as a snack or alongside rice and curry for added texture.
Did You Know?
Theluli Mas is the Maldivian equivalent of potato chips and children across the islands snack on these crispy fish strips after school.
Chef's Notes
Equipment Tips
- frying pan
- paper towels
- sharp knife
Garnishing
lime wedges, sliced chili
Accompaniments
rice, chili sauce
The Story Behind Theluli Mas
Theluli Mas is a staple preparation found in every Maldivian kitchen, transforming fresh tuna into a crispy, portable snack. The simple technique of marinating in turmeric and chili before frying creates a shelf-stable product that can last several days without refrigeration. This was essential in the pre-refrigeration era when preserving the daily catch was a matter of survival. The dish remains beloved for its simplicity and satisfying crunch.
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