Crispy on the outside, spiced through and through — the Maldivian fried fish you will crave
Explore the Dish
Theluli Mas is Maldivian fried fish at its most irresistible: pieces of fresh reef fish or tuna coated in a fiery paste of chilli, garlic and turmeric, then deep-fried until the outside turns crisp and deep-golden while the inside stays moist. The name says it plainly — “theluli” means fried and “mas” means fish.
The marinade is what makes it sing. Fish is rubbed with a paste of ground chilli, garlic and turmeric (often with a little ginger, curry leaf and salt), left to take on the colour and heat of the spices, then fried. The turmeric gives it a warm golden hue, the garlic depth, and the chilli a clean, building heat.
Theluli Mas is eaten right across the Maldives — as a main with rice and a curry, as a side to garudhiya and rice, or simply as a spiced fried snack with a squeeze of lime. You will find it in local-island cafés, at Malé teashops (hotaa) and on the ‘Maldivian night’ buffets resorts lay on for guests.
Theluli Mas grows straight out of the Maldivian kitchen’s reliance on the ocean’s abundant fish and a handful of bold aromatics. Frying fresh reef fish or tuna in a chilli, garlic and turmeric marinade is a simple, ancient way to turn the daily catch into something crisp, spiced and full of flavour. It remains one of the most popular ways Maldivians cook fish at home and in cafés.
Theluli Mas (reef fish or tuna)
Pieces of fresh reef fish or tuna marinated in chilli, garlic and turmeric and deep-fried until crisp and golden. Served with rice, a curry, or simply lime — the everyday Maldivian fried fish.
Fresh reef fish or skipjack/yellowfin tuna, cut into steaks or pieces
A paste of ground chilli, garlic and turmeric — the heart of the dish
Often ginger, curry leaves and a little crushed pepper added to the paste
Salt to season the marinade
Fish is rubbed with the spice paste, left to marinate, then deep-fried until crisp and golden
Cooking oil for deep- or shallow-frying the marinated fish
Teashops & cafés, Malé
📍 Malé — capital island
Cafés and teashops in the capital serve Theluli Mas with rice and curry, and as a spiced fried fish among the short eats.
Cafés in Addu City
📍 Addu Atoll — the southern urban area
The southern atolls cook Theluli Mas daily; cafés in Addu serve it crisp and golden with rice, curry and lime.
Cafés in Hulhumalé
📍 Hulhumalé — reclaimed island near the airport
Local-style cafés near the airport serve Theluli Mas with rice and curry — a satisfying meal before or after a flight.
Resort ‘Maldivian night’ buffets
📍 Resort islands across the atolls
Resorts serve Theluli Mas on themed Maldivian buffet nights so guests can taste authentic island fried fish without leaving the resort.
Local-island cafés, Maafushi
📍 Maafushi — budget guesthouse island
Local cafes on islands such as Maafushi serve Theluli Mas with rice and curry as an everyday meal — an authentic, affordable way to try it.
Guesthouse meals, Dhigurah
📍 Dhigurah — South Ari Atoll
Guesthouses on whale-shark islands such as Dhigurah serve Theluli Mas as part of half- and full-board meals, often with the day’s fresh catch.
| Venue Type | MVR | USD (approx.) | INR (approx.) |
|---|---|---|---|
| Tea-time portion / short eat | $1–$3 | $1–$3 | ₹85–250 |
| Local-island café (with rice & curry) | $3–$6 | $3–$6 | ₹250–500 |
| Café in Malé / Hulhumalé | $4–$8 | $4–$8 | ₹330–660 |
| Resort buffet (Maldivian night) | Included | Included | Included |
Theluli Mas is fried fish, so there is no vegetarian version. Vegetarian travellers will need an alternative such as rice with a vegetable curry or dhal. Maldivian food is halal, and Theluli Mas contains no pork or alcohol.
Ask the café for rice with a vegetable curry or dhal if you do not eat fish.Jain note: Theluli Mas contains fish and garlic and is not suitable for vegetarians or Jain travellers. Plain rice with a vegetable dish is a better choice.
Theluli Mas is Maldivian fried fish: pieces of fresh reef fish or tuna marinated in a paste of chilli, garlic and turmeric, then deep-fried until crisp and golden. “Theluli” means fried and “mas” means fish.
It is most often made with fresh reef fish or with skipjack or yellowfin tuna — whatever the day’s catch provides. Tuna versions are usually boneless.
It is usually medium to hot, as the chilli marinade carries real heat. Ask for a milder version if you are sensitive to spice.
Fish is rubbed with a paste of ground chilli, garlic and turmeric (often with ginger and curry leaf), left to marinate so it takes on the colour and heat of the spices, then deep-fried until the outside is crisp and golden.
Yes — it is fish coated in a spice paste with no batter or flour, so it is naturally gluten-free. Served with plain rice, the meal is gluten-free.
Yes. Like all traditional Maldivian food it is halal — it is simply fish, spices and oil, with no pork or alcohol.
No — it is fried fish by definition. Vegetarian visitors usually have rice with a vegetable curry or dhal instead.
Commonly with steamed rice and a curry, or alongside garudhiya (clear tuna broth) and rice, with lime to squeeze over. It can also be eaten on its own as a spiced fried snack.
It is eaten at lunch and dinner as part of a rice meal, and also appears as a spiced fried short eat at tea time. It is one of the most popular everyday ways to cook fish.
In local-island cafés such as those on Maafushi or Dhigurah, in cafés in Malé, Hulhumalé and Addu City, and on resort Maldivian buffet nights.
Our specialists plan food-focused itineraries around what you want to eat.
Plan My Food Trip