Here's another local dish from the Maldives: a spicy pan-fried tuna, and the best part about it was that they used those potent habanero-like peppers in this. Now, the meat itself was dry and jerky-like (I'm not sure if it is supposed to be that way or if the resort's catering just overdid it), but that didn't really matter to me when they were coated in that salty, spicy, and aromatic paste, going nicely with the rice. I could eat that again.
Addendum: I just had a freshly-made version of this and the meat was much more moist, with the chef also making it more tomato-ey with a pronounced hit of ginger.
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