Jackfruit pilaf.

Masbaiy is a traditional Maldivian fish pilaf, typically enjoyed with rihaakuru (fish paste), lonumirus (chili paste), and theluli faiy. I decided to make myself a vegan lunch and made a vegan version using canned young jackfruit.

Since it had no protein, I prepared theluli tofu (spice-fried tofu) instead of the traditional theluli mas (spice-fried fish), along with lonumirus (chilli paste) and theluli faiy (fried moringa leaves), omitting the fish. I did miss the umami flavour of the fish, especially the smoked tuna, but overall, it was an enjoyable meal, and the flavours still reminded me of the original recipes. 

Canned young jackfruit is not something that is available here so I got myself a few cans on my visit to Bangkok during the previous school holidays. 

Recipe: Jackfruit pilaf

For 1

Ingredients:

• 1/2 can of young jackfruit ( please don't mistake this for the ripe ones)
• 1/4 tsp  ground dried red chilli
• 1/4 tsp ground cumin
• pinch  ground black pepper
• 1 tbsp light soy sauce
• 1/2 small onion, finely sliced
• 6 curry leaves
• 2 inch piece pandan leaf
• 1/2 inch piece cinnamon
• 1 cardamon pod
• 1 fat clove of garlic,  chopped
• 1/4 tsp grated ginger
• 1 green chilli slit in half length wise
• 2 dried chillies cut into half
• 1/3 cup basmati rice
• 1/4 tsp ground turmeric
• 1/4 tsp coarse ground black pepper
• salt
• 3 tbsp coconut milk (canned)
• 3/4 cup water
• 2 tbsp vegetable oil

Directions

1. Preheat the oven to 180 degrees Celsius.

2. Pat the jackfruit dry and mix it with dried chili powder, cumin powder, pepper, and soy sauce. Place it on a tray lined with baking paper and put it in the oven for 10 to 15 minutes to dry out slightly, being careful not to let it burn.

3. Rinse the rice under running water until the water runs clear. Drain the rice and set it aside.

4. In a saucepan or small casserole, heat some oil. Add the chopped onions and sauté until they start to soften. Then, add the curry leaves, pandan leaves, cinnamon, cardamom, garlic, and ginger. Stir for a minute or two.

5. Next, add the two types of chilies, the jackfruit, and the rice, stirring for about a minute so everything is well mixed.

6. Add the ground spices (turmeric and coarse ground pepper) and coconut milk. Add enough water to cover the rice by about one inch. Season with salt to taste. Cook until all the water is absorbed.

7. Once the water is absorbed from the top, lower the heat and cook for 2 to 3 minutes. Check the rice for doneness; if it needs more cooking time, cover and continue to cook. Otherwise, turn off the heat and fluff the rice.

8. Serve the rice with a lime wedge to squeeze over it, along with theluli tofu, fried moringa leaves (theluli faiy) without fish, and some leafy greens like lettuce and cucumber slices. Enjoy!