National Dish Maldives: Masroshi (Recipe)
In this article
Meet Masroshi, the neat little parcels that keep the Maldives fed between meals. Thin, hand-rolled dough is wrapped around a fragrant filling of fresh tuna, grated coconut, chilli and lime, then fried until crisp and golden. Islanders eat them as a quick snack, a teatime treat or a light main course, and visitors tend to order a second before they have finished the first. They are far easier to make at home than they look.
About Masroshi
Masroshi are a genuine jewel of Maldivian cooking, recognisable by their squared-off shape and their aromatic filling. These stuffed parcels are eaten just as happily as a snack as they are as a main course, and they are a firm favourite with locals and travellers alike. The secret lies in the combination of fresh fish, coconut and carefully chosen spices, which turns every bite into something memorable. If you ever visit the islands — or simply want to experience Maldivian culture first-hand — masroshi should be top of your list.
Ingredients (serves 1–2)
- 200 g fresh fish (tuna or mackerel, for example)
- 100 g grated coconut
- 1 onion, finely chopped
- 2–3 cloves of garlic, crushed
- 1 teaspoon red chilli paste
- 2 tablespoons lime juice
- 300 g plain wheat flour
- 1 teaspoon salt
- Water, as needed
- Oil, for frying
Shopping for the ingredients
To make masroshi properly, good-quality ingredients matter more than anything else. Fresh fish comes first, since it is the heart of the filling. Head to a local fishmonger or a reliable supermarket to be sure of getting the freshest tuna or mackerel you can find. The grated coconut should be fresh too, as that is what gives the filling its full, rounded flavour.
Preparing the dish
Getting masroshi ready is straightforward, though it does take a little time. Start by finely chopping the fish and the onion so the filling has an even texture throughout. Mix everything for the filling together in a bowl and leave it to stand for a while, giving the flavours a chance to come together. While the filling rests, make the dough by combining flour, salt and water until well blended.
Step-by-step instructions
- Combine the fish, onion, garlic, coconut, chilli paste and lime juice thoroughly in a bowl.
- Knead the flour, salt and water into a dough until it is smooth and supple.
- Divide the dough into small pieces and roll each one out thinly.
- Place a portion of filling in the centre of each piece and press the edges firmly together.
- Heat the oil in a pan and fry the filled parcels until golden brown.
- Drain the masroshi on kitchen paper before serving.
Gluten-free / lactose-free version
For a gluten-free version of masroshi, use rice flour or a gluten-free flour blend in place of the wheat flour. Everything else stays exactly the same, so none of the flavour is lost. If you are lactose intolerant, simply check that the coconut you buy is fresh and free of additives. With these small adjustments, anyone with particular dietary needs can enjoy the dish exactly as it should be.
Tips for vegans and vegetarians
Vegan and vegetarian masroshi are perfectly possible and easy to put together. Replace the fish with freshly grated vegetables such as carrot, courgette or pepper, and add extra spices such as cumin or coriander to build depth. Keep the grated coconut in place so the characteristic Maldivian flavour survives the swap. The result takes the island kitchen in a plant-based direction without losing any of its appeal — much like a bowl of Bambukeylu Hiti.
More tips and tricks
If you want flawless masroshi, the key is not to roll the dough too thickly. A thin dough gives you that signature crispness and lets the filling come through far more strongly. Take care to seal the edges properly so nothing escapes while frying. A little extra refinement in the filling — a handful of herbs, a pinch of a favourite spice — is an easy way to make the recipe your own.
Adapting the recipe to your taste
Everyone has their own preferences when it comes to adjusting a recipe. Feel free to vary masroshi as you like by experimenting with different fillings: chicken or tofu instead of fish opens up an entirely new set of flavours. Playing with the spicing helps too — a little ginger or some lime zest brings welcome freshness and depth to the parcels.
Ingredient substitutions
If fresh coconut is nowhere to be found, desiccated coconut from the supermarket does the job well. Tinned tuna also works for the filling and makes the whole process considerably quicker, much as it does in a simple Mas Huni. For frying, rapeseed oil or a neutral high-heat oil are good alternatives that keep the masroshi nicely crisp without interfering with the flavour.
Drink pairing ideas
Refreshing drinks are the natural partner for masroshi. A chilled local beer or a fresh mango smoothie both complement the parcels beautifully. A sharp, cooling mint tea is another excellent choice, as it supports the spices in the filling rather than competing with them. Serve everything well chilled to balance the heat of the freshly fried parcels.
Serving and presentation ideas
Presentation counts for a great deal when serving masroshi. Arrange the golden parcels on an attractive plate, framed with fresh herbs or crisp salad leaves. A small dish of chilli sauce or yoghurt alongside makes an ideal dip and lifts the flavours further. We eat with our eyes first, so it is worth giving the plating a moment of thought — the same care that goes into a platter of Gulha.
A bit of history
Masroshi have a long tradition in the Maldives and reflect the cultural currents that have shaped the islands. They are a popular street food and appear regularly at festivals and special occasions. Created originally by island communities, they have grown over the years into a culinary highlight that delights travellers as well as locals. Their roots run deep into Maldivian cuisine, a tradition built on the harmonious meeting of sea and land.
More recipe ideas
Summary: Masroshi
All in all, masroshi are a delicious and genuinely exciting dish that captures the flavours of the Maldives perfectly. Whether you eat them as a snack between meals or serve them as a main course, they deliver a wonderful eating experience and are refreshingly uncomplicated to make. Do not hesitate to try the recipe and experiment with different ingredients until you have created your own perfect version. Enjoy your culinary journey to the islands.
