Seafood
Maldive fish
උම්බලකඩ
Also called umbalakada, dried tuna flakes, Maldive fish chips
Tuna that has been boiled, smoked and sun-dried until hard as wood, then broken into chips or flakes.
Origin
The Maldives, exported to Sri Lanka for centuries.
Flavour
Deeply savoury, smoky and fishy. Used as a seasoning rather than eaten on its own.
How it is made
Skipjack tuna is cooked, smoked over coconut husk and dried in the sun for weeks.
How to use it
Pound to a powder and add to sambols, mallungs, dhal and vegetable curries for umami. A teaspoon or two per dish.
Storage
Airtight at room temperature. Keeps for a year or more.
