Mas Kavaabu

Mas Kavaabu Recipe - Authentic Tuna and Coconut Salad from Maldives

Region / culture: Maldives | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Mas Kavaabu is a traditional Maldivian dish that features fresh tuna cooked in a flavorful coconut-based gravy. This dish is a staple in Maldivian cuisine and is loved for its rich and aromatic flavors.

History

Mas Kavaabu has been a popular dish in the Maldives for generations. It is often served at special occasions and gatherings, showcasing the island nation's love for seafood and coconut-based dishes.

Ingredients

0.5 kg boneless fresh tuna, cut into medium-sized pieces
1 tbsp grated coconut
cream of half a coconut (bo kiru)
0.5 tsp turmeric powder
2 tbsp coriander powder
0.5 tbsp chilli powder
0.5 tsp aniseed
2 onions
10 curry leaves
2 tomatoes
0.5 tsp cumin seed
1 tsp pepper powder
2 cardamom
1.25 centimeters cinnamon
8 cloves of garlic
2.5 centimeters ginger
0.25 tsp fenugreek seed
1 tsp coconut oil
salt to taste

How to prepare

Take 1 tbsp of coconut and fry it in oil until it turns brown in color. Then, add 2 curry leaves and a small sliced onion. Continue frying until the onion becomes light brown.
Grind cinnamon, cardamom, garlic, ginger, cumin seeds, aniseed, coriander powder, chili powder, turmeric powder, and pepper powder into a smooth paste.
Fry sliced onion in oil until it becomes brown.
Next, add fenugreek seeds, curry leaves, and the ground paste. Fry for a few minutes until it turns dark brown in color.
Add some coconut cream and cook until it thickens.
Then, add the remaining coconut cream, tomato, salt, and fish. Boil until the fish is cooked and the gravy thickens.

Variations

You can substitute the tuna with other types of fish such as mackerel or swordfish.
Adding vegetables like eggplant or pumpkin can add more depth to the dish.

Cooking Tips & Tricks

Make sure to fry the coconut until it turns brown to bring out its nutty flavor.

- Grinding the spices into a smooth paste ensures that the flavors are well incorporated into the dish.

- Adding coconut cream at different stages of cooking helps to create a rich and creamy gravy.

Serving Suggestions

Mas Kavaabu is traditionally served with steamed rice or roshi (flatbread). It can also be enjoyed with a side of salad or pickles.

Cooking Techniques

Mas Kavaabu is cooked using a combination of frying and boiling techniques to create a flavorful and aromatic gravy.

Ingredient Substitutions

If fresh tuna is not available, you can use canned tuna as a substitute.

Make Ahead Tips

Mas Kavaabu can be prepared ahead of time and reheated before serving. The flavors tend to develop even more when the dish is allowed to sit for a while.

Presentation Ideas

Garnish Mas Kavaabu with fresh cilantro or curry leaves for a pop of color and added freshness.

Pairing Recommendations

Mas Kavaabu pairs well with a side of coconut sambol or a cucumber raita.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Mas Kavaabu is a good source of Vitamin C, Iron, and Potassium.

Alergens

Contains fish and coconut.

Summary

Mas Kavaabu is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Mas Kavaabu is a delicious and nutritious dish that showcases the flavors of the Maldives. With its rich coconut gravy and tender tuna, this dish is sure to be a hit at your next meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Mas Kavaabu. It was a hot summer day, and I had been invited to a neighbor's house for a traditional Maldivian feast. As soon as I entered the kitchen, I was greeted by the delicious aroma of spices and herbs wafting through the air. My neighbor, a kind elderly woman with a warm smile, welcomed me into her kitchen and handed me a piece of paper with the recipe written on it in her elegant handwriting.

I had never heard of Mas Kavaabu before, but as I read through the ingredients and instructions, I knew that it was something special. The recipe called for a blend of ground spices such as cumin, coriander, and turmeric, as well as fresh herbs like curry leaves and pandan. I could already imagine the explosion of flavors that would result from combining these ingredients together.

As my neighbor began to demonstrate how to make Mas Kavaabu, I watched in awe as she expertly chopped, ground, and mixed the ingredients with such ease and precision. She explained to me the importance of toasting the spices to bring out their full flavor, and how the addition of coconut milk would give the dish a creamy richness.

I was fascinated by the way she effortlessly combined traditional Maldivian cooking techniques with modern twists, such as using a blender to create a smooth paste of the spices and herbs. She told me stories of how she had learned this recipe from her own grandmother, who had passed it down through generations, each adding their own unique touch to make it their own.

As the Mas Kavaabu simmered on the stove, filling the kitchen with its tantalizing aroma, my neighbor invited me to taste the dish. The first bite was a revelation – the flavors exploded in my mouth, each spice and herb blending harmoniously to create a symphony of taste. I knew then that this recipe would become a staple in my own cooking repertoire.

Over the years, I have made Mas Kavaabu countless times, each time adding my own twist to the recipe. Sometimes I would substitute fresh fish for the chicken, or add extra chili for a spicy kick. I have shared this recipe with friends and family, who have all marveled at its complexity and depth of flavor.

But no matter how many times I make Mas Kavaabu, it will always remind me of that hot summer day in my neighbor's kitchen, where I first learned the secrets of this magical dish. It is a recipe that has been passed down through generations, a symbol of tradition and love that continues to bring joy and satisfaction to all who taste it.

As I sit here now, writing down this story, I can't help but smile at the memories that flood back to me. The laughter, the chatter, the clinking of pots and pans – all of it is encapsulated in this simple recipe for Mas Kavaabu. And for that, I am forever grateful to my neighbor, who opened my eyes to the wonders of Maldivian cuisine and sparked a lifelong passion for cooking in me.