Hanaakuri Masdhalhu
Hanaakuri Havaadhu is a curry powder built by toasting spices on the stove, and it is what gives Hanaakuri Mas its unmistakable depth. Hanaakuri Masdhalhu borrows that same powder for something simpler and faster — toast the havaadhu yourself or reach for a store-bought one, either way this stays an easy dish. We served ours with Pillsbury Whole Wheat Roti, part of the Pillsbury range we supply across the Maldives. Made with Pillsbury Chakki Atta and shelf-stable, it needs nothing more than heating before it goes on the plate. Serving size: 2-3
Ingredients List
- For Hanaakuri Masdhalhu
- 1 can tuna chunks in oil
- 1 thinly sliced medium onion
- 1 chopped garlic clove
- 5 curry leaves
- 3 -inch chopped pandan leaf
- ½ scotch bonnet
- 1 tbsp Hanaakuri Havaadhu
- 2 tbsp tomato paste
- 1/3 cup coconut milk
- ½ tsp salt
- For serving
- 6 Pillsbury Whole Wheat Roti
Step-by-Step Method
- 1
To a small pot, add the oil from 1 can tuna chunks in oil, and heat it on high heat for 30 seconds. Then, add 1 thinly sliced medium onion, 1 chopped garlic clove, 5 curry leaves, 3-inch chopped pandan leaf and a ½ scotch bonnet. Stir-fry using a spatula for 2 minutes or until the onions become soft.
- 2
Add 1 tbsp Hanaakuri Havaadhu and 2 tbsp tomato paste to the pot and then cook for 1 minute. Now add 1/3 cup coconut milk, 1 can of tuna chunks and ½ tsp salt. Stir and cook for 3 minutes while squashing the tuna chunks and then it is done.
- 3
Heat up a pan on high heat. Warm up a Pillsbury Whole Wheat Roti for 30 to 40 seconds on each side. Repeat it for the rest of the rotis and set aside.
- 4
Serve the Hanaakuri Masdhalhu with the Pillsbury Whole Wheat Rotis and enjoy!