Maldive Fish Flakes

Maldive fish flakes are made in the republic of Maldives from skip jack tuna, and are produced in three stages—boiling, smoking, then sun-drying. They have the same importance in Sri Lankan cooking as shrimp paste does in Thai, Indonesian or Malay cooking. Used sparingly in most Sri Lankan curries as a thickening agent, they are a key ingredient in pol and seeni sambols, and part of the secret to achieving an authentic Sri Lankan flavour. They have a strong aroma and a lovely smoky flavour. Maldive fish flakes can be kept for up to a year, stored in a sealed glass jar.