Fihunu Mas
Fihunu Mas is a celebratory Maldivian dish featuring whole fish marinated in a fiery paste of chilies, garlic, ginger, and spices, then grilled to perfection. It's known for its smoky aroma and spicy, tender flesh.
🧂 Ingredients
- 1-2 medium Whole fish(e.g., reef fish, snapper, or tuna; gutted, scaled, and cleaned)
- 50 g Dried red chilies(or to taste)
- 1/2 medium Onion(chopped)
- 2 Garlic cloves(cloves)
- 1 inch slice Ginger(thin slice)
- 10 Curry leaves(leaves)
- 1 tsp Ground cumin
- 1/2 tsp Black peppercorns
- 2 tbsp Grated coconut
- 5 tbsp Water
- 1/2 tsp Salt(for the spice paste)
- 1/4 tsp Salt(for seasoning the fish)
👨🍳 Instructions
- 1
Prepare the spice paste: In a blender or food processor, combine the dried red chilies, chopped onion, garlic cloves, ginger slice, curry leaves, ground cumin, black peppercorns, grated coconut, 5 tbsp water, and 1/2 tsp salt. Blend until a smooth, thick paste forms.
- 2
Prepare the fish: Make deep slits along the sides of the cleaned fish. Season the fish inside and out with 1/4 tsp salt.
- 3
Marinate the fish: Generously coat the fish with the prepared spice paste, ensuring it gets into the slits. You can also stuff some paste inside the cavity.
- 4
Grill the fish: Preheat your grill to medium-high heat. Place the marinated fish on the grill (you can wrap it in banana leaves or foil to keep it moist, though not strictly traditional for all methods). Grill for about 20-25 minutes, turning occasionally, until the fish is cooked through and the skin is slightly charred.
- 5
Alternatively, bake in a preheated oven at 200°C (400°F) for 30-40 minutes, or until cooked through and flaky. Serve hot with rice and a side salad.
💡 Pro Tips
- ✓Adjust the amount of chilies to control the spice level.
- ✓Using fresh reef fish is traditional and highly recommended for the best flavor.
- ✓Grilling over charcoal imparts a distinct smoky flavor.
🔄 Variations
- Fish can be cut into chunks and baked in the oven instead of grilling whole.
- Some recipes add a touch of tamarind paste or lime juice to the marinade for tanginess.