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Mas podichathu
Mas podichathu: Lakshadweep flaked tuna dry-fried with coconut, onion, chilli and curry leaves
Tuna is the backbone of Lakshadweep cooking, and mas podichathu is how island families turn a piece of cooked tuna into a dry, fluffy side for rice, a filling for parotta, or a quick lunch with black tea. The fish is poached, flaked by hand and fried with shallots, green chilli, ginger, curry leaves and lots of grated coconut until each strand is separate and toasty. Traditionally it is made with mas, the islands' smoked and sun-dried tuna; fresh tuna is easier to find. The common mistake is mashing the fish into a paste; flake it with your fingers into long shreds. Fish is done when it is opaque and flakes easily before you start frying. Chef's tip: squeeze the poached fish gently in a cloth so it fries crisp instead of steaming.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For poaching
- 14 oz fresh tuna steak
- ¼ tsp ground turmeric
- ¾ tsp salt
- 2 cups water
For frying
- 2 tbsp coconut oil
- ½ tsp black mustard seeds
- 8 shallotsthinly sliced
- ¾ in gingerfinely chopped
- 3 green chillieschopped
- 12 curry leaves
- 1 tsp Kashmiri chilli powder
- ½ tsp ground black pepper
- 2 ⅞ oz grated fresh coconut
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Method
0/5 doneStep 1: Simmer 14 oz fresh tuna steak in 2 cups water with ¼ tsp ground turmeric and ¾ tsp salt for 8–10 minutes until opaque right through and it flakes when pressed. Drain and cool.
10 minStep 2: Flake the tuna by hand into fine shreds, discarding any skin or bone, and squeeze out excess moisture in a cloth.
5 minStep 3: Heat 2 tbsp coconut oil in a wide pan over medium heat. Add ½ tsp black mustard seeds, then 8 shallots, ¾ in ginger, 3 green chillies and 12 curry leaves and fry 5 minutes until the shallots are golden.
5 minStep 4: Add 1 tsp Kashmiri chilli powder and ½ tsp ground black pepper, then the flaked tuna, and fry for 5 minutes, tossing, until the strands look dry and lightly crisp.
5 minStep 5: Add 2 ⅞ oz grated fresh coconut and toss 2–3 minutes more until it smells toasty. Serve with rice or parotta.
3 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 27 g
- Carbs
- 6 g
- Fat
- 16 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mas podichathu take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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