Dish

Dhon riha

Maldivian tuna stew

Dhon riha is made with fresh fish, coconut milk, curry leaves, and a blend of spices including cumin, coriander, and turmeric. The fish is first marinated in a spice paste before being cooked in the coconut milk. The dish is typically served with steamed rice and a side of sambal, a spicy condiment made with chili peppers and vinegar. Dhon riha is a popular dish in the Maldives and is often served at special occasions such as weddings and festivals.

Asian cuisine› South Asian cuisine› Maldivian cuisine

Stew

Origins and history

Dhon riha is a traditional Maldivian dish that has been enjoyed for centuries. It is believed to have originated from the southern atolls of the Maldives, where fish is a staple food. The dish has evolved over time and is now a popular dish throughout the country.

Dietary considerations

Dhon riha is a gluten-free and dairy-free dish, but it may contain fish and shellfish. It is not suitable for vegetarians or vegans.

Variations

There are many variations of dhon riha, with different types of fish and spices used depending on the region and personal preference. Some versions of the dish may also include vegetables such as eggplant or pumpkin.

Presentation and garnishing

Dhon riha is typically served in a bowl with the fish and curry sauce on top of a bed of steamed rice. It is often garnished with fresh cilantro or curry leaves.

Tips & Tricks

To make the dish spicier, add more chili peppers or chili powder to the spice paste. To make it milder, reduce the amount of chili peppers or use a milder variety.

Side-dishes

Dhon riha is typically served with steamed rice and a side of sambal. It can also be served with other traditional Maldivian dishes such as mas huni, a dish made with shredded coconut and tuna.