Mas uni/roshi
When it comes to food on board a fishing boat in the Maldives, it takes some getting used to: you eat tuna three times a day. Tuna curry, tuna in sauce, tuna with a different sauce, fried tuna, tuna salad. Culinarily, they weren't masterpieces; everything was dry and often overcooked. One thing, however, turned out to be incredibly delicious, and that was mas uni, the local specialty. If you use this mas uni as a filling in a dough packet, the dish is called mas roshi. You can also serve mas uni in pita bread, on a sandwich, or just eat it plain, of course!
If you are making mas roshi, for the dough, mix the flour, 100 grams of grated coconut, coconut oil, and water in a large bowl. Season with salt. Knead with your hands until a smooth dough forms. Let it rest, covered, in the refrigerator for half an hour. (Skip this step if serving mas uni in ready-made pita bread).
Put on plastic gloves so you can knead properly and avoid getting chili on your hands. In a bowl, knead the red onion with the red chili, curry leaves, and lime juice. Add 1/2 teaspoon of salt. In the Maldives, they say that kneading 'melts' the ingredients together. Add 90 grams of coconut and the tuna, and mix carefully with your hands until the tuna has a fine texture. The tuna salad (mas-uni) is now ready.
Take a ball of dough, about the size of a golf ball. Flatten the ball into a circle about 5 centimeters in diameter. Hold the dough in one hand and place a tablespoon of tuna salad in the center of the dough. Fold the dough around the tuna, sealing it to form a ball again. The tuna should be completely covered by dough. Flatten the ball with the tuna inside to a thickness of about 1 centimeter.
Heat a dry frying pan over medium heat. Place the tuna pockets in the pan once it's hot. Fry the tuna pockets for 6-8 minutes on each side, turning them every 2 minutes. Make sure the dough is cooked through. Depending on the thickness of your pocket, this may take a little longer. Finally, fry the sides of the tuna pockets to ensure the dough is cooked there too.
Cut the tuna pockets in half and serve with lime.
