Theluli Mas (Theluli Mas)
The Quirky Foodster Team
Ingredients
- Fresh tuna steaks, cut into slices — 400 g (14 oz)
- Turmeric — 1 tsp
- Chilli powder — 1 tsp
- Black pepper — 1/2 tsp
- Salt — to taste
- Oil for frying — 3 tbsp
Method
- Pat the tuna slices dry and season both sides with turmeric, chilli powder, pepper and salt.
- Let the fish marinate for 10 minutes at room temperature.
- Heat the oil in a shallow frying pan over medium-high heat.
- Fry the tuna slices for 2–3 minutes per side until golden and just cooked through.
- Drain briefly on paper towels before serving.
Introduction: Simply seasoned, pan-fried tuna slices with a crisp exterior, a common side dish or light accompaniment across Maldivian meals.
Cultural Background: Theluli mas (‘fried fish’) is one of the simplest ways tuna is prepared on the islands, letting the freshness of the catch speak for itself with just a light spice coating before frying.
Tips: Don’t overcrowd the pan — fry in batches so each slice browns rather than steams. Tuna cooks quickly; avoid overcooking to keep it moist inside.
Variations: Add a squeeze of lime just before serving for extra brightness. Coat lightly in rice flour before frying for extra crispness.
Storage: Refrigerate in an airtight container for up to 1 day.
Reheating: Reheat briefly in a dry pan over medium heat for 1–2 minutes per side to avoid drying out.
Nutrition: Per serving (approx.): 220 kcal, 26 g protein, 12 g fat, 1 g carbohydrate.
FAQs:
Q: Can I use a different fish?
A: Yes, any firm-fleshed reef fish works well with this method.
Q: How do I know the tuna is cooked through?
A: It should flake easily and no longer look translucent
- Fresh tuna steaks, cut into slices — 400 g (14 oz)
- Turmeric — 1 tsp
- Chilli powder — 1 tsp
- Black pepper — 1/2 tsp
- Salt — to taste
- Oil for frying — 3 tbsp
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