Method
- Pat the fish dry. Make 3 deep slashes on each side.
- Combine chilies, ginger, garlic, lime juice, salt, pepper, turmeric, oil and curry leaves into a paste. Rub all over the fish, pushing into slashes.
- Marinate at least 30 minutes in the refrigerator before grilling.
- Light a charcoal grill. When coals are glowing red, place fish across.
- Grill 8-10 minutes per side. Skin should char in patches.
- Lift onto a wooden board. Serve with rice and onion-chili-lime sambol.
Common questions
Can Fihunu Mas be made ahead?
Fihunu Mas is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 20 minutes.
Is Fihunu Mas spicy?
Fihunu Mas as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Fihunu Mas vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Fihunu Mas to make at home?
Fihunu Mas is approachable for a home cook with basic stove skills — total time about 50 minutes, no special technique required.
Can Fihunu Mas be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Fihunu mas is the Maldivian beach grill — fish caught the same morning, marinated and grilled over coconut-husk charcoal. The dish is associated with Maldivian fishing village evenings and resort beach BBQs. Each island has slight variations of the marinade.
