Maldivian-style Rice Porridge with Tuna and Coconut Sambal (Baiypen and MasKurolhi)

This is a  popular dish to break the fast.  The bland rice porridge goes well with the spicy tuna and coconut  sambal. For the sambal I have used sun dried tuna or muguri mas to get that crunchy texture.  The contrast of flavours from the fiery chilli, to the crunchy texture of the dried tuna, with the sharpness of the lime juice, is so comforting and pleasurable  when mixed with a warm bowl of porridge.
Traditionally, the sambal is made in a mortar and pestle.  But using a food processor is more convenient. Be careful not to over process the mixture into a paste. You are looking for a finely chopped texture.
For the sweeter version, add porridge in a bowl, pour thick  coconut milk and drizzle coconut syrup and enjoy. This is a  popular pre-dawn meal. Perfect and filling to last you during a long day of fasting.

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Serves: 4-6

Ingredients:

Porridge:

  • 2/3 cup jasmine rice, washed and rinsed few times
  • 1.5 litres water
  • 2×10 cm pandan leaf

Maldivian Dried Tuna and Coconut Sambal (MasKurolhi)

  • 50g onion, roughly chopped
  • 1 small clove garlic, chopped
  • 1 sprig curry leaves
  • 1-2 bird’s eyes chillies chopped or to taste
  • 2 tablespoon desiccated coconut or fresh coconut, grated
  • 5 tablespoon sun dried Maldivian tuna (Muguri Mas)
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon whole black pepper corns
  • 2 tablespoon lime juice or to taste

 

Method:

Porridge:

  1. Place the rice, water  and the pandan leaves in a heavy- based pan over high heat.
  2. Bring to the boil, give a stir and cook on medium heat.
  3. Leave the rice to simmer for about 30 minutes, stirring from time to time or until the rice is very tender and broken down into a porridge.
  4. Take off heat and keep aside.

 

 

Dried Tuna and Coconut Sambal

  1. In a small blender or food processor,  add the onion, garlic, curry leaves, chillies and peppercorns.
  2. Process using the pulse button for a few times, then add the coconut, pulse again, add the tuna and salt, pulse again for a few times until everything is finely chopped.
  3. Don’t over process it, you are looking for a coarse mixture, not a paste.
  4. Tip the mixture into a bowl and stir in the lime juice.

 

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To Serve:

Ladle the warm porridge into bowls and top up with the sambal, stir and enjoy.
For the sweet version serve with coconut milk and coconut syrup.

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If you make this recipe please share it on Instagram by tagging @nattulicious. Please leave a comment too if you like the recipe, I’d love to hear from you.

 

 

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