Mas Rihaakuru Enchiladas (maldivian Fish Enchiladas)
Mas Rihaakuru Enchiladas, a fusion of Maldivian and Mexican cuisine, is a delightful dish that combines the flavors of Maldivian fish and Rihaakuru with the concept of Mexican enchiladas. This unique recipe is a must-try for seafood and spice lovers!
Ingredients
- 4 Maldivian fish fillets
- 1 cup Rihaakuru (Maldivian fish paste)
- 8 corn tortillas
- 1 onion, diced
- 2 tomatoes, diced
- 2 cloves garlic, minced
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 cup shredded cheese
- Salt to taste
- Pepper to taste
- 2 tbsp vegetable oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a pan, heat the vegetable oil over medium heat. Sauté the diced onion and minced garlic until fragrant.
- Add the Maldivian fish fillets to the pan and cook until they are flaky. Remove the fish from the pan and shred it using a fork.
- Combine the shredded fish, diced tomatoes, cumin powder, chili powder, salt, and pepper in a bowl. Mix well.
- Warm the corn tortillas in a separate pan for a few seconds on each side to make them pliable.
- Spread a spoonful of Rihaakuru on each tortilla, then add a portion of the fish mixture and roll up the tortillas.
- Place the rolled tortillas in a baking dish, seam side down. Pour any remaining fish mixture over the top of the enchiladas.
- Sprinkle the shredded cheese on top of the enchiladas.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Baking dish Pan Bowl
Tools
Fork Oven Pan
Serving suggestions
Serve the Mas Rihaakuru Enchiladas with a side of fresh salad and a dollop of Rihaakuru for an authentic Maldivian experience.
Tips & tricks
For a spicier kick, add chopped green chilies to the fish mixture before rolling up the enchiladas.
Cost
$20