A FOOD TRADITION
Maldivian Cuisine
Maldivian cuisine centers on tuna and other seafood, coconut, rice, chilies, and aromatic spice preparations shaped by Indian Ocean island traditions.
Dishes linked to this cuisine
13–22 of 22
Kulhi Boakibaa
A Maldivian savory fish cake made from smoked tuna, rice, coconut, onion, and chili, typically baked or pan-cooked and served warm.
Mas Baiy
A Maldivian fish curry simmered with aromatics, curry leaves, chili, spices, and coconut milk.
Mas Huni
A Maldivian mixture of flaked tuna, grated coconut, onion, chilli, and lime commonly eaten as a breakfast side with flatbread.
Mas Riha
A Maldivian tuna curry simmered with coconut milk, onion, garlic, chilli, curry leaves, and turmeric.
Masroshi
A Maldivian stuffed flatbread filled with smoked tuna, coconut, onion, chili, and curry leaves, then griddled or fried until cooked.
Rihaakuru
A thick, intensely savory Maldivian fish paste made by reducing fish with salt until concentrated.
Rihaakuru Folhi
A Maldivian savoury pancake made by combining rihaakuru fish paste with flour, onion, chilli, and aromatic curry leaves before pan-frying.
Roshi
Roshi is a Maldivian unleavened flatbread prepared from wheat flour, water, salt, and a little oil, then cooked on a hot griddle.
Saagu Bondibai
A Maldivian sweet sago pudding prepared by cooking sago pearls with coconut milk and sugar, often with cardamom for fragrance.
Theluli Mas
A Maldivian fried fish preparation in which fish is cooked with vegetable oil, chilli, aromatics, and curry leaves.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.