Kopee fai is a type of leaf that is used in Maldivian cooking, its mostly used to make salads and as a vegetable for fish sambal like this one . I dont really know its english name , some say it tastes like kale or is a type of kale but for me the taste is more like chinese broccoli or Gai Lan , I once tried this using Gai Lan and it worked pretty well for this recipe.
The leaves are dark green and are quite large, with a purple stem which is removed before slicing. The taste and texture is like a cross between a white cabbage and spinach. You find these plants growing near houses in the islands. Its a very tasty leaf and is usually eaten raw and is quite nutritious.
Recipe : Kopee Fai Mashuni ( green leaf fish sambal)
4 Kopee fai ( try substituting with Gai Lan)
1 small onion.
2 limes halved
2 red or green chillies or if you want a hot one use 1/4 scotch bonnet finely sliced
1/2 cup grated coconut
1 can tuna, oil or water drained and the fish flaked or 1 small fillet smoked tuna fish finely sliced
1-2 teaspoonful rihaakuru ( maldivian fish paste), optional
Cut the onion in half and slice like so, this is the usual way of slicing onions when making salads , and local snacks .
Place the sliced onions in a bowl , add juice of 1 lime and a pinch of salt. Using your fingers, squish the onions till they go soft. Once the onions are soft, add chillies and fish , mix well. Stir in grated coconut. Mix well . Taste adjust salt and add more lime juice to balance. Serve with flat bread.
If you are using Rihaakuru ( its a staple almost all Maldivian households) , add 1 teaspoon at a time, add a little water maybe about 2 tbsp and then taste and adjust salt ( or more rihaakuru) and more lime juice if necessary.