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Rihaakuru

Name: Rihaakuru
Total time: 240 min
Yield: Serves 8
Cuisine: Maldives
Ingredients: 500g (including trimmings) Skipjack Tuna; 2L Water; 2 tsp Salt; To taste Cooked rice; 1/2 Onion; 1 Green Chili Pepper; 1 Lime

Side Dish

⏱ 240 min

👥 Serves 8

Difficulty ⭐⭐

A rich fish paste made by boiling down skipjack broth for hours — the Maldives' all-purpose seasoning.

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📖 The Story Behind This Dish

Rihaakuru is a dark brown, rich fish paste made by boiling down the broth from cooking skipjack (garudhiya) for hours. In the Maldives it's an all-purpose seasoning, mixed into rice, spread on roshi, or added to curries. Packed with concentrated umami, it's an essential national flavor.

🌆 Where it's eaten: In the backyard of a house in a Maldivian fishing village, skipjack broth slowly reduces in a big pot, turning into a glossy black paste.

🥕 Ingredients (serves 8)

Skipjack Tuna 500g (including trimmings)
Water 2L
Salt 2 tsp
Cooked rice To taste
Onion 1/2
Green Chili Pepper 1
Lime 1

👩‍🍳 Instructions

Simmer the skipjack with water and salt for 1 hour.
Remove the fish (eat it as garudhiya) and strain the broth.
Boil the broth down on low for about 3 hours, stirring so it doesn't scorch.
When it becomes a thick dark brown paste, turn off the heat, cool, and put in a jar.
Mix a little into rice and eat with chopped onion, chili, and lime.

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