Dish

Rihaakuru dhiya

Fish and taro soup

Rihaakuru dhiya is a soup that is made with tuna, coconut milk, and a variety of vegetables such as onions, garlic, and curry leaves. The soup is seasoned with cumin, coriander, and turmeric to give it a spicy and aromatic flavor. The tuna adds a meaty and savory texture to the soup, while the coconut milk provides a creamy and sweet taste. This dish is a great source of omega-3 fatty acids and is perfect for a special occasion.

Asian cuisine› South Asian cuisine› Maldivian cuisine

Soup

Origins and history

Rihaakuru dhiya is a traditional Maldivian dish that has been enjoyed for centuries. It is believed to have originated in the southern region of the Maldives, where tuna and coconut are commonly used in cooking. The soup was traditionally served during weddings and other special occasions.

Dietary considerations

Gluten-free, Dairy-free

Variations

There are many variations of Rihaakuru dhiya, with some recipes calling for the addition of potatoes or pumpkin. Some recipes also call for the use of different types of fish, such as mackerel or swordfish. The soup can also be made with different types of coconut milk, depending on your preference.

Presentation and garnishing

Rihaakuru dhiya is typically served in a large bowl with a side of rice or roti. The soup can be garnished with fresh herbs such as cilantro or curry leaves. A squeeze of lime juice can also be added to the soup for extra flavor.

Tips & Tricks

To make the soup even more flavorful, try using fresh tuna instead of canned. You can also add a pinch of cinnamon or cardamom to the soup to give it a unique and exotic taste.