Traditional Maldivian cuisine is based on three main items and their derivatives: coconuts, fish and starches.
1/ COCONUT (Kurumba)
The coconut is used in the grated form, squeezed to obtain coconut milk, or as coconut oil in dishes that are deep-fried. The hunigondi is the traditional Maldivian tool used to grate the coconut. It is a long low chair with a serrated steel blade at its end. Grated coconut is used in dishes such as mashuni (see recipe below)
The grated coconut may be alternatively soaked in water and squeezed in order to obtain coconut milk (kaashi kiru). Coconut milk is an essential ingredient in many Maldivian curries and other dishes.
2/ FISH (Mas)
The favourite fish is skipjack tuna, either dried or fresh. Other similar fish species that are part of the average Maldivian diet are little tunny (latti), yellowfin tuna (kanneli), frigate tuna (raagondi), bigeye scad (mushimas), wahoo (kurumas), Mahi-mahi (fiyala) and Mackerel scad (rimmas). These can be eaten boiled or processed.
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Processed tuna (Maldive fish) is used as pieces or as shavings. 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. Unlike Pacific islanders, Maldivians don’t have the tradition of eating raw fish.
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The tuna-based thick brown paste known as Rihaakuru is also an essential item in Maldivian cuisine.
The most important curry in the cuisine of the Maldives is cooked with diced fresh tuna and is known as mas riha. Kukulhu riha (chicken curry) is cooked with a different mixture of spices.
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Vegetable curries in the Maldives include those that use bashi (eggplant), tora (Luffa aegyptiaca), barabō (pumpkin), chichanda (Trichosanthes cucumerina) and muranga (Moringa oleifera), as well as green unripe bananas and certain leaves as their main ingredients. Pieces of Maldive fish are normally added to give the vegetable curry a certain flavor. Curries are usually eaten with steamed rice or with roshi.
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