Nestled in the lap of the Indian Ocean, the Maldives boasts a stunning tapestry of coral reefs, turquoise waters, and white sandy beaches. Beyond the breathtaking landscapes, this tropical haven offers a tantalizing array of flavors that reflect the spirit of the islands. At the heart of this culinary journey lies a cherished recipe – Masbondi, a fish kebab that marries the ocean’s bounty with a symphony of spices. Khadheeja Moosa, Aazaadhu, a proud inhabitant of Haa Dhaalu Nolhivaranfaru, graciously shares her family’s treasured Masbondi recipe, a true gem of Maldivian cuisine.
Ingredients:
- 1 fresh coconut, scraped
- 1/2 teaspoon turmeric
- 2 teaspoons cumin seeds
- 1 teaspoon black cumin
- 1 teaspoon coriander seeds
- 1 inch ginger, peeled
- Juice of 1 lemon
- 1 teaspoon MSG (ajinomoto)
- 2 curry leaves
- 1 bulb of garlic, peeled
- 2 onions
- 6 dried chillies
- 1 habanero chilli
- Thinly sliced smoked fish
- 2 cans of fish (tuna or mackerel)
- Banana leaves for shaping
- Salt to taste
Instructions:
- Prepare the Spice Mix:
- Heat a pan over low heat and add the cumin seeds, black cumin, and coriander seeds. Toast the spices until fragrant, being careful not to burn them.
- Remove the toasted spices from the pan and allow them to cool.
- Using a mixer or grinding stone, grind the toasted spices along with the dried chillies and habanero chilli to create a fine spice mix. Set aside.
- Prepare the Coconut Mixture:
- In a bowl, combine the freshly scraped coconut with turmeric. Mix well to evenly distribute the turmeric.
- Create the Spice Blend:
- Add the ginger, lemon juice, MSG, curry leaves, peeled garlic, and onions into a food processor or blender. Blend until you have a smooth paste.
- Integrate the Spice Mix:
- Heat a pan over low heat and add the spice mix you prepared earlier. Toast it briefly to release the aromas. Set aside.
- Mixing the Ingredients:
- In a large mixing bowl, combine the coconut mixture, the smooth spice paste, and the toasted spice mix. Mix them together until well incorporated.
- Add the Fish:
- Gently fold in the thinly sliced smoked fish, ensuring it is evenly coated with the spice mixture.
- Incorporate Canned Fish:
- Open the cans of fish and drain any excess liquid. Add the fish from the cans to the mixture and gently fold it in. The canned fish will contribute additional flavor and moisture to the kebabs.
- Shape and Cook:
- Lay out banana leaves and spoon a portion of the mixture onto each leaf. Shape the mixture into kebabs, wrapping them securely in the banana leaves.
- Cooking the Kebabs:
- Heat a pan or a griddle over medium heat. Place the banana leaf-wrapped kebabs onto the heated surface. Cook for a few minutes on each side until the banana leaves char slightly and the kebabs are cooked through.
- Serve and Enjoy:
- Carefully unwrap the banana leaves to reveal the flavorful Masbondi kebabs.
- Serve the kebabs hot, either on their own or with a side of rice and chutney.
- Enjoy the delightful blend of spices and the rich flavors of Maldivian cuisine in every bite.
Note: Adjust the spice levels according to your preference, as the dried chillies and habanero chilli can add significant heat. Additionally, the use of banana leaves is traditional and imparts a unique flavor to the kebabs, but if they are not available, you can also shape and cook the kebabs using aluminum foil.
