Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the 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.
Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the 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 are used in grated form, squeezed to obtain coconut milk, or their coconut oil is used in dishes that are deep-fried. The hunigondi is the traditional Maldivian implement used to grate the coconut, consisting of a long low chair with a serrated steel blade at its end. Grated coconut is used in dishes such as mas huni , [1] 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. [2]
The fish of choice is mostly skipjack tuna (kaṇḍumas), either dried or fresh. Other similar fish species that are part of the average Maldivian diet are little tunny (laṭṭi), yellowfin tuna (kanneli), frigate tuna (raagondi), bigeye scad (mushimas), wahoo (kurumas), mahi-mahi (fiyala), bluefin jack (handi), and mackerel scad (rimmas). These can be eaten boiled or processed.
Pieces or shavings of Maldives fish (cured tuna) are commonly used. 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) such as gulha , masroshi, kulhi (bōkiba), kavaabu, fathafolhi, and bajiyaa (the local version of the Indian samosa). Mas huni is a popular breakfast item consisting of fish mixed with coconut, onions, and chili. Unlike Pacific islanders, Maldivians do not have a tradition of eating raw fish. [1]
The tuna-based thick brown paste known as rihaakuru is also an essential item in Maldivian cuisine. [3]
Popular starches are rice, which is eaten boiled or ground into flour, 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. [1]
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. [1]
Media related to Cuisine of the Maldives at Wikimedia Commons
