To prepare the filling, combine the flaked tuna, grated coconut, onion, green chilies, curry leaves, lime juice, salt, and black pepper in a bowl and mix thoroughly. In a separate bowl, combine the flour and salt, then gradually add warm water and knead until a soft, smooth dough forms. Add the oil and knead for another minute, then cover and let the dough rest for about 10 minutes. Divide the dough into eight equal portions and roll each portion into a thin circle. Place a generous spoonful of the tuna-coconut filling in the center, fold the dough over the filling, and seal the edges carefully. Gently flatten each stuffed bread with your fingers or a rolling pin. Heat a lightly oiled skillet over medium heat and cook the masroshi for about 2–3 minutes on each side, until golden brown spots appear and the bread is cooked through. Serve warm, preferably with tea or a fresh Maldivian-style sambol.