Friday, April 23, 2021

Kuhlha fila fathu mas huni (coconut and greens sambal)

Fathu mas huni translates as greens with fish and coconut although in this recipe, the fish is replaced by rihaakuru, the Maldivian fish paste. It's a sambal or a type of salad of fresh greens, fresh coconut, onions, and chillies with lime juice and rihaakuru. Even though most mas huni ( fish sambals or salad) have smoked tuna this one has rihaakuru.

For the greens, I used a local green called kulhafila faiy which is these greens that grow wild near the beach and even on the streets. Before the pandemic struck, whenever I got the chance to visit an island I always try and pick these on our morning walks and bring some home back to Male' city with me.

 It is also sometimes available in the market, not sure about how it is during the pandemic. In the market, kulhafila faiy is sold in bunches. To slice them thinly tie the bunch with some rubber bands or pieces of cloth so it holds together tightly which makes it easier to slice thinly.

tie rubber bands or with cloth to hold the leaves in place

Always wash the leaves well  and slice them into a bowl of lightly salted water. This removes impurities and also any slime.

slice finely

As for all mas huni, first, bruise the onions with salt and lime juice, then the chillies or scotch bonnet pepper, then add rihaakuru. Then stir in coconut and the shredded leaves. Taste and adjust seasoning. Serve with Roshi or Huni roshi or even with Baiypen ( rice porridge)

Yield: 4-6

Fathu Mas huni

prep time: 15 mins  total time: 15 mins


  • 1 big bunch of kulhafila faiy
  • 1/4 scotch bonnet or 2-3 chillies, thinly sliced
  • 1 small onion, thinly sliced
  • 1 tbsp rihaakuru or to taste
  • 1 to 1 1/2 limes
  • 1 cup grated coconut
  • tiny bit of salt


How to cook Fathu Mas huni

  1. Finely slice the leaves as I have mentioned above.
  2. Place the onions in a bowl add a tiny bit of salt, tiny pinch, and juice of 1 lime and squish them with your fingers to release its juices and soften the onions. 
  3. Then mix in the scotch bonnet or chillies, wear gloves to protect your hands from the heat of the chillies.
  4. Stir in rihaakuru, mix well then gently mix in the leaves and coconut. Taste and add more lime juice if needed.
  5. Serve with roshi or huni roshi( coconut flat bread)
Created using The Recipes Generator


  1. Very appetizing! I have never seen this kind of greens here. How did they taste? Bitter?

    1. It is not that bitter but slight bitterness is there. At first I thought it was some kind of arugula the way the leaves were shaped but its not so peppery.


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