Maldivian Food

Maldive Fish Sambol
This is a typical accompaniment to the mutton biriyani during the Eid-ul-Fitr festival.
Ingredients
1. 150 g Maldive Fish, chopped into small pieces
2. 20 - 25 red onions, finely sliced
3. Oil for deep frying
4. 1 tbsp, chili powder
5. 1 tsp salt
6. 1 lime

1. Deep fry the Maldive fish. Drain on kitchen paper.
2. Deep fry onions in batches. Remove from oil as the onion turns golden or it will burn. Drain on kitchen paper.
3. Mix the fried ingredients and then add the rest of the ingredients. Taste and adjust chili, salt and lime accordingly.

Fried Chicken
This is a typical accompaniment to the mutton biriyani during the Eid-ul-Fitr festival.
Ingredients
1. 1 whole chicken
2. 3 tbsp tamarind
3. ¼ tsp turmeric powder
4. 1 tbsp chili powder
5. 1 tbsp freshly ground black pepper

6. Oil for frying Serves 4 - 6

1. Mix chicken with all ingredients and par-boil.
2. Heat the oil and deep fry.

Red Rice Soup
Red Rice Soup (or congee) is a staple of Ramadan. This is made everyday for breaking the fast - usually not plain, but with beef or chicken added.
Ingredients
1. ¾ tin red rice
2. 3 - 4 pods garlic
3. 1 ½" cinnamon stick
4. ½" ginger root, chopped
5. ¼ tsp dill seeds
6. 5 - 7 curry leaves
7. 2" pandan leaf
8. 3 cups water
9. 2 cups thick coconut milk
10. Salt to taste
Serves 6

1. Boil rice, garlic, cinnamon, ginger, dill seeds, curry leaves and pandan leaf with 3 cups of water.
2. When rice is boiled, mash it with a wooden spoon.
3. Add the coconut milk and salt and bring to boil again. If too thick, then add a little diluted coconut milk. Remove from fire before kanji over-boils.

Note: 1 Tin is a general measure used by Sri Lankans. This holds 250 g of grain.
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