Maldivian cuisine

Different curries of the Maldives and farata

Bonda (bondi) from Minicoy, India

Tuna, one of the essential ingredients in many dishes

Masroshi, savory snacks

Mas huni with roshi

Garudiya, The Maldives' National Dish

A bowl of Gulha.

A serving of Kandu Kukulhu from the World Heritage Cuisine Summit & Food Festival 2018.

Screwpine fruits sold in a market in the Maldives.

Rihaakuru

Mas huni, ditto

Mas riha, tuna coconut curry.

Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Republic of Maldives and Minicoy, Lakshadweep, India. The traditional cuisine of Maldivians and Lakshadweep is based on three main items and their derivatives: coconuts, fish and starches.

Coconuts

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 implement 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 mas huni and Maskurolhi.

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.

Fish

The fish of choice is mostly 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.

Processed tuna (Maldives fish) is used as pieces or as shavings. In order to make curries, the raw or the still-soft processed tuna is cut into 1⁄2-inch-thick (13 mm) sections. Dry processed tuna is mainly used to make short eats (hedhika) called gulha, masroshi, kulhi bōkiba, kavaabu, bajiya (the local version of the Indian samosa), and fathafolhi. 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.

The tuna-based thick brown paste known as rihaakuru is also an essential item in Maldivian cuisine.

Starchy items

These are starches such as rice, which is eaten boiled or ground into flour, or tubers such as taro (ala), sweet potato (kattala), and cassava (dandialuvi), as well as fruits like breadfruit (bambukeyo) or screwpine (kashikeyo). Tubers and breadfruit are eaten boiled. The screwpine fruit is mostly eaten raw after having been cut into thin slices.

Curries

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.

Vegetable curries in the Maldives include those that use bashi (eggplant), tora (Luffa aegyptiaca), barabō (pumpkin), chichanda (Trichosanthes cucumerina) and muranga faiy (moringa leaves), as well as green unripe bananas and certain leaves as their main ingredients. Pieces of Maldives fish are normally added to give the vegetable curry a certain flavor. Curries are usually eaten with steamed rice or with roshi.

Dishes

Mas huni is a breakfast dish consisting of tuna and coconut. Salt and onions can be additionally added.

Bis Riha is a Maldivian curry with the main ingredient being boiled eggs and different spices.

Garudiya is a traditional Maldivian fish broth made most commonly with boiled tuna, or skipjack tuna.

Huni Roshi is a coconut flatbread originating from the Maldives. It is usually eaten during breakfast and is often paired with sweet or savory sides.[1]

Maldives fish is one of the most well-known and popular dishes within the Maldives. Gutted and skinned fish are boiled, smoked and sundried. The resulting aftermath is a tarry black color and a dry, almost crunchy texture.

Masroshi is a traditional snack made of fried, stuffed dough that is usually filled with ingredients including: tuna, coconut, onions, garlic, and ginger. Lime juice can also be drizzled ontop.

Rihaakuru is a thick, brown, almost-black sauce made from the "soup" as a result of the making of Maldives fish. This "soup" is cooked on low-heat until it loses its low-viscosity consistency as a result of evaporation. The result is a thick residue which is Rihaakuru.

Kandu Kukulhu, also known as Maldivian tuna curry, is a type of Maldivian curry that is prepared by rolling tuna fillets through traditional spices which are then cooked in coconut milk.[2]

Gulha are deep fried balls filled with coconut, tuna, and chilli. Other ingredients like curry leaves, ginger, and turmeric can be added too. Gulha are usually served with hot tea as a snack.

Screwpine (Dhivehi: ކަށިކެޔޮ, romanized: "Kashikeyo") are a common ingredient in Maldivian cooking but can also be a standalone. They are usually sold in markets.

Maskurolhi is a tuna and coconut chutney reminiscent in appearance to that of Mas huni. It is usually eaten with baipen (Maldivian congee).

See also

• Indian cuisine
• Garudhiya
• Rihaakuru

Bibliography

• Xavier Romero-Frias, Eating on the Islands, Himal Southasian, Vol. 26 no. 2, pages 69–91 ISSN 1012-9804

External links

• Media related to Cuisine of the Maldives at Wikimedia Commons
• Eating on the Islands - As times have changed, so has the Maldives' unique cuisine and culture
• Dhumashi
• Mas huni and Masriha - Himal: Farms, Feasts, Famines; Disappearing foods
• Maldives Cuisine
• Maldivian Recipes