Copyfathu Mas huni
August 23, 2009
Ingredients
300 g copy faiy (washed and cut into fine strips)
150g (1 can) tuna in oil
1 cup freshly grated coconut
2 tbsp Rihakuru (optional)
1 onion (finely chopped)
2 tsp lemon juice
1 hot pepper chilli Githeyo mirus (finely chopped)
½ tsp salt or according to taste
Preparation
- Mix onion, chilli, lemon juice and salt. Squeeze the onions until juices flow.
- Add Rihakuru and mix again.
- Add coconut and mix thoroughly.
- Drain the tuna and mix.
- Add copy faiy and mix gently with a fork. Do not squeeze the copy faiy while mixing.
- Serve with roshi, bread or as a side dish of a rice menu.
Note: Can try the same recipe with spring cabbage or even spinach if you do not have copy fai.
2 Comments
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Hey, i like ur recipes. But the name DHUMASHI doesnt really sound good here. It sounds more like this is a mas hikka website. and what about this fiya? does it symbolize dhumashi? haha, just my views. no hard feelings yeah?
Hmmm. Mas hikka website…interesting perception. We did think that someone may give us this feedback. However, since this book is about Maldivian food, we though why not choose a name that sorts of come out from our kitchen and in our traditional kitchens Dhumashi was a must …and Maldive fish did have to rest on a dhumashi before it reached our recipes. Guess the fiya is about just giving the header some colour in addition to spicing up the fish we prepare on the dhumashi!
But this sort of comments are really helpful for us and we welcome them, ‘cos when we finalise our book, we will make the cover accordingly ( we will have to think about the fiya, though our family members and friends did give us a feedback saying that they liked this logo..and so do we!)
Thanks
Dhumashi