Rihaakuru

Ingredients

• 1 kg fresh tuna, cleaned and cut into chunks
• 2 liters water
• 1 tsp salt
• Roshi (flatbread), to serve
• Rice, to serve
• Chili and lime, to serve

Instructions

1. 1Place the tuna chunks in a large pot with water and bring to a boil.
2. 2Simmer for about 1 hour until the fish is fully cooked and falling apart, skimming occasionally.
3. 3Remove the fish, flake the flesh finely, and discard bones and skin.
4. 4Return the flaked fish and any remaining broth to the pot along with the salt.
5. 5Simmer over very low heat for 2-3 hours, stirring frequently, until the liquid reduces into a thick, dark, treacle-like paste.
6. 6Continue stirring often toward the end to prevent burning.
7. 7Cool and store in a jar; serve small spoonfuls alongside rice or roshi with chili and lime.

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