Introduction
Theluli Mas is one of the most loved everyday dishes in Maldivian cuisine, known for its bold spices, golden crust, and deeply satisfying flavour. Made from fresh tuna marinated in aromatic spices and gently fried in coconut oil, this dish is a staple in homes across the Maldives and appears frequently at breakfast, lunch, and dinner. Simple in preparation yet rich in character, Theluli Mas reflects the heart of island cooking: fresh ingredients, balanced seasoning, and straightforward techniques that let natural flavours shine.
Fishing has always been central to Maldivian life, and tuna has long been the backbone of the national diet. Traditionally caught by pole and line, tuna would be brought home fresh each day and cooked almost immediately. Frying became one of the most practical and popular methods of preparation, allowing families to create a nourishing meal quickly while preserving the natural texture and taste of the fish. Over time, Theluli Mas developed into a signature dish, seasoned with local spices, curry leaves, and chilli to create a flavour profile unique to the islands.
At The Recipe Kitchen, this Theluli Mas recipe follows the authentic Maldivian method. It focuses on gentle marination, careful frying, and traditional seasoning to produce tuna that is crisp on the outside, tender inside, and infused with warm, aromatic spices. Whether served with rice or flatbread, this dish brings a true taste of Maldivian home cooking to your table.
Recipe Overview
Prep Time: 15 minutes
Marinating Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Tuna
- 800 g fresh tuna steaks (skipjack or yellowfin), cut into thick cubes or slices
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 fresh green chillies, thinly sliced (adjust to taste)
- 10 fresh curry leaves
Spices & Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 1 teaspoon chilli powder (adjust to taste)
- 1 teaspoon Maldive fish flakes or dried tuna flakes (optional but traditional)
- Salt, to taste
For Frying
- 4–5 tablespoons coconut oil or vegetable oil
For Serving
- Lime wedges
- Fresh coriander leaves (optional)
Step-by-Step Instructions
- Prepare the tuna
Rinse the tuna thoroughly under cold water and pat dry with kitchen paper. Remove any dark bloodlines, skin, or bones. Cut the fish into thick, even-sized pieces to ensure uniform cooking. - Season the fish
Place the tuna in a large bowl. Add salt, turmeric, cumin, coriander, chilli powder, garlic, and ginger. Gently rub the spices into the fish so every piece is evenly coated. - Add aromatics
Add the sliced onion, green chillies, curry leaves, and Maldive fish flakes if using. Mix carefully with your hands so the aromatics are distributed without breaking the fish. - Marinate briefly
Cover the bowl and allow the fish to marinate for 15 minutes at room temperature. This short resting time allows the flavours to penetrate while keeping the tuna fresh and tender. - Heat the oil
Place a wide frying pan over medium heat. Add the coconut oil and allow it to heat gently until shimmering but not smoking. - Sauté the aromatics
Add the marinated onion, chillies, and curry leaves to the pan first. Fry for 2–3 minutes until softened and fragrant, releasing their aroma into the oil. - Add the tuna
Carefully place the tuna pieces into the pan in a single layer. Avoid overcrowding the pan, as this lowers the temperature and prevents proper frying. - Fry gently
Fry the tuna for 3–4 minutes on one side until lightly golden, then turn carefully and cook the other side for another 3–4 minutes. The fish should develop a light crust while remaining moist inside. - Finish cooking
Once the tuna is cooked through and golden on the edges, remove it along with the fried onions and spices from the pan and transfer to a serving dish. - Rest and serve
Allow the fish to rest for 2 minutes, then garnish with lime wedges and fresh coriander if desired. Serve immediately while hot.
Cooking Tips & Variations
- Freshness is key: Theluli Mas relies heavily on the quality of the fish. Always use the freshest tuna available for the best flavour and texture.
- Do not overcook: Tuna cooks quickly and becomes dry if left too long in the pan. Aim for just-cooked, tender pieces.
- Coconut oil adds authenticity: Coconut oil enhances aroma and flavour, but neutral vegetable oil can be used if preferred.
- Extra crisp version: Lightly dust the tuna with rice flour before frying to achieve a slightly crisp exterior.
- Spice adjustment: Reduce chilli for a milder dish or add fresh red chillies for extra heat.
- Dry-style version: Fry a little longer until most moisture evaporates for a drier, more intensely flavoured finish often served with flatbread.
What to Serve With Theluli Mas
Theluli Mas is traditionally served with:
- Steamed white rice
- Huni roshi (Maldivian flatbread)
- Chapati or paratha
- Lonumirus (chilli and onion sambal)
- Cucumber and onion salad
- Lime wedges
These accompaniments balance the richness of the fried fish and add freshness, heat, and texture to the meal.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a frying pan over low heat or in the oven at 160°C until warmed through. Avoid microwaving, as it can dry out the fish.
- Freezing: Freezing is not recommended, as fried tuna loses texture and flavour after thawing.
Frequently Asked Questions
Is Theluli Mas very spicy?
Traditionally it is moderately spicy, but the heat level can easily be adjusted by reducing fresh chillies and chilli powder.
Can I use other fish besides tuna?
Yes. Firm fish such as mahi-mahi, swordfish, or kingfish can be used, but tuna provides the most authentic flavour and texture.
Is Theluli Mas eaten for breakfast or dinner?
Both. It is commonly served at breakfast with flatbread and tea, and also enjoyed for lunch or dinner with rice.
Final Thoughts
Theluli Mas is a perfect example of Maldivian cooking at its most honest and satisfying. With fresh tuna, warm spices, and gentle frying, it delivers bold flavour without complexity. Rooted in fishing tradition and everyday island life, this dish showcases how simple ingredients can create deeply memorable food. Whether served with rice or flatbread, Theluli Mas brings the warmth and authenticity of Maldivian home cooking straight to your table and stands as a timeless classic in the rich culinary heritage of the Maldives.
