Mashuni with Homemade Roshi

Method

Mashuni

1. Place the sliced onion, chilli, lime juice and salt in a mixing bowl.
2. Using clean hands, gently squeeze and massage the mixture for about one minute. This softens the onion and releases the flavour of the chilli.
3. Add the grated coconut and mix until evenly combined.
4. Add the flaked tuna and curry leaves, if using.
5. Mix gently, taking care not to break the tuna down excessively.
6. Taste and adjust with additional lime juice or salt if required.
7. Keep chilled until ready to serve.

Roshi

1. Combine the flour and salt in a bowl.
2. Add the vegetable oil and rub it lightly into the flour.
3. Gradually add the warm water while mixing until a soft dough forms.
4. Knead for approximately five minutes until smooth.
5. Cover and rest the dough for 15 minutes.
6. Divide into eight equal balls.
7. Lightly flour the work surface and roll each ball into a thin circle approximately 18–20 cm in diameter.
8. Heat a flat pan or griddle over medium-high heat.
9. Cook each roshi for approximately 45–60 seconds on the first side, until bubbles begin to form.
10. Turn and cook for another 30–45 seconds. The roshi should develop light brown spots while remaining soft.
11. Stack the cooked roshi under a clean kitchen towel to prevent them from drying.

To Serve

Serve the mashuni at room temperature or lightly chilled with warm roshi. It may also be accompanied by black tea, boiled eggs or additional lime wedges.

Chef’s Note

Freshly grated coconut gives the best texture and flavour. When preparing mashuni in advance, add the lime juice close to service where possible, as prolonged contact with the onion and tuna can alter the texture.