Mas uni/roshi
When it comes to eating 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, etc. 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. Mas uni can be stuffed inside dough and fried, this dish is called mas roshi. You can also serve mas uni in pita bread, in a sandwich, or just eat it plain!
(Skip this step if serving mas uni in ready-made pita bread). For the mas roshi dough, mix the flour, 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 fridge for half an hour.
Wear plastic gloves to avoid getting chilli on your hands. In a bowl, knead the red onion with the red chilli, 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 and flatten it into a circle about 5 centimeters wide. Hold the dough in one hand and place a tablespoon of tuna salad in the center. 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.
Warm 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 to ensure the dough is cooked all over.
Cut the mas roshi in half and serve with lime.
