The fish used in Mas huni is traditionally Maldive fish, but currently many use canned tuna, and if the fish were scarce, chopped leaves, muranga pods or sweet potato were added to the recipe.
The fish used in mas huni was as a rule Maldive fish but currently many Maldivians use canned tuna. Traditionally when fish was scarce, chopped leaves were added to the mas huni mixture. The green leaves of certain local plants and trees such as digutiyara (Senna occidentalis), kullafila or goramfau (Launaea sarmentosa), mabulha (Abutilon theophrasti), muranga (Moringa oleifera), massagu (Amaranthus spinosus or Amaranthus viridis) sweet potato (Ipomoea batatas) and los (Pisonia grandis), among others, replaced the fish in mas huni in a smaller or greater proportion. Other variant of mas huni is made with muranga pods (Moringa oleifera) instead of thick, lucious leaves. 
