Sambal
Maasi Sambal
A distinctive condiment made from sun-dried skipjack tuna — closer in spirit to Maldivian "Maldive fish" cooking than to a typical Tamil kuzhambu, and genuinely its own dish rather than a fry/gravy variant.
Prep Time10 min
Cook Time10 min
Servings4 (as a condiment)
DifficultyEasy
Main IngredientMaasi Karuvadu
Ingredients
- 100g Maasi Karuvadu, flaked or torn into small pieces
- 1 small onion, finely chopped
- 1–2 green chillies, chopped
- Juice of half a lime
- A few curry leaves, finely chopped
- 1 tbsp oil (optional, for a lightly cooked version)
Preparation
Maasi is often quite hard/smoked — flake or shred it into small pieces by hand, or lightly pound it, before mixing.
Step-by-Step Instructions
- 1Combine flaked maasi with chopped onion, green chilli, and curry leaves.
- 2Squeeze in lime juice and mix well.
- 3(Optional) Warm a teaspoon of oil and pour over just before serving.
Cooking Tips
- This is meant to be eaten as a condiment in small quantities, not a main dish — a little goes a long way given how concentrated the flavor is.
Common Mistakes to Avoid
- Using too much at once — it's intensely savory.
- Not flaking it fine enough, which makes it harder to eat.
Serving Suggestions
As a side condiment with rice and a mild curry, to balance its intensity.
Cook this recipe with our Maasi Karuvadu (Skipjack Tuna)
If you've never tried maasi before, this is a low-effort way to see what it's about before committing to a bigger dish.