Maasi Sambol

 

I came across of salted maasi at my regular Indian grocery. The wood block lookalike  smitten me at a very first sight. Yes, maasi or Maldives fish are hard to find here in Malaysia. Imported from India and Sri Lanka, this flavorful cured fish is loved by many. Blessed to have my hands on them.

A bit on pricey side but trust me it's worth every penny. It's a hardwork to pound the dried fish into flakes thus, if you manage to find pounded maasi grab it. If not, soak the fish in water for 10 minutes and using a mortar and pestle pound into flakes. You may use knife to shred the flesh but, i found it hard to do. 

This simple but tasty recepi doen's require chilly paste or masala. Just a few tablespoon of dried chilly flakes are good enough to create a lovely maasi karuvadu sambol with bites of shredded coconut.

Ingredients

100g maasi,pound

1/2 cup grated coconut

1 onion,sliced

1 tomatoe,chopped

2 tbsp chilly flakes

1 sprig curry leaves

Salt to taste

2 tbsp coconut oil

Methods

In a pan, heat oil and saute onion till translucent.

Add curry leaves and stir. Add the chopped tomato and cook till soften.

Add the grater coconut and cook for a minute.

Add the maasi and cook for 2 minutes. Add chilly flakes and stir.

Season with salt and cook for another 5 minutes.

Serve with white rice.

Notes

• Taste before adding salt as maasi are salted