Processed tuna (Maldive fish) is used as pieces or as shavings. In order to make curries, the raw or the still-soft processed tuna is cut into sections. Dry processed tuna is mainly used to make short eats called gulha, masroshi, kulhi bōkiba, kavaabu, bajiya (the local version of the Indian samosa), and fatafolhi. Mixed with coconut, onions and chili it is an essential Maldivian breakfast item, known as Mas huni. Unlike Pacific islanders, Maldivians do not have a tradition of eating raw fish.