Maldive Fish

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As the name suggests, it is originated from Maldives. Maldives fish is tuna fish cured by a traditional process of boiling, smoking and drying. Adding a little bit of Maldive fish for curries gives a good flavor. It is famous in Srilankan cuisine.

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General Description

As the name suggests, it is originated from Maldives. Maldives fish is tuna fish cured by a traditional process of boiling, smoking and drying. Adding a little bit of Maldive fish for curries gives a good flavor. It is famous in Srilankan cuisine.

Maldive fish fry is a luscious tangy dish. It is made mainly in Sri Lanka. It is something similar to chili paste. It is made with fried maldive fish and onions this is how it got its name ‘’Maldive Fish Fry’’.

Maldive fish fry can be used to spice up an ordinary meal into a scrumptious banquet. It is used up as a side dish in many function menus. It is spicy and a pungent seasoning.

Nutrition Facts Per 25 grams of Maldive fish fry

CaloriesFatSodiumCarbohydratesProtein
Calories:
291 kcal
Fat:
26.8g
Sodium:
2500mg
Carbohydrates:
8.7g
Protein:
3.8g

A few recipes of Maldive fish


Mix of chilli and maldive fish

Ingredients

  • 4 tbsp Maldive fish
  • 2 tbsp red dry chili pieces
  • 1 tsp chili powder
  • 2 tbsp lime juice
  • salt to taste

Method

Firstly ground salt, chili pieces and chili powder. Then add maldive fish into the grounded mixture and chop it till it is small pieces. Add salt. When you feel that all the ingredients are chopped & mixed well, then takeout the mixture in to a bowl and add lime juice. Again mix it well & taste for salt.

Serve with milk rice, rotti, hoppers, string hoppers and to your favorites.


Srilankan Umbalakada Sambol

Serves 2-3

Ingredients

  • 1 large onion chopped
  • 2 tbsp Maldive Fish, sliced to thin small pieces
  • 1 tbsp red chili flakes
  • 1 or 2 cloves of garlic, chopped
  • 1 sprig curry leaves
  • Salt as per taste
  • Cooking oil

Method

First, deep fry onion till golden brown and keep aside. In another pan, heat 1-2 tbsp oil. Once it is hot add garlic and curry leaves. When garlic is golden brown, add Maldive Fish and chili flakes. Mix well. Then add fried onion. Adjust salt and remove from the heat. Umbalakada Sambol is ready to serve.

This can be kept few days if stored in a closely sealed container.