Maldives' rich, umami-packed tuna paste served with warm roshi flatbread — an intensely flavoured condiment and staple of island life.
Rihaakuru is the Maldives' answer to the fermented fish pastes of Southeast Asia — a thick, dark, intensely flavoured tuna paste made by simmering fish broth for hours until it reduces to a dense, glossy concentrate. It is the foundation flavour of Maldivian cooking, used as a condiment, a seasoning paste, and a standalone accompaniment to roshi bread and boiled root vegetables. The paste is extraordinarily rich in umami and deeply savoury, with a distinctive oceanic depth that makes it unlike anything else in world cuisine. A little goes a long way.
Sirve 8
Place tuna, water, salt, pandan, and lemongrass in a large pot. Bring to a simmer and cook for 45 minutes, skimming regularly. Remove tuna and set aside.
Strain the broth and return it to the pot over medium-low heat. Simmer uncovered, stirring occasionally, for 1.5–2 hours until it reduces to a thick, dark, syrupy paste. This requires patience and regular stirring in the final 30 minutes to prevent burning.
The rihaakuru is ready when it has a thick, glossy, jam-like consistency and a deep brown colour. Pour into a jar and allow to cool.
Serve a spoonful of rihaakuru alongside warm roshi with sliced shallots and green chilli for dipping and scooping.
Never leave the reduction unattended in the final 30 minutes — it can burn quickly.
Stir continuously with a wooden spoon once the broth reaches a syrupy stage.
Store in a sterilised jar — the salt content preserves it naturally.
Pruebe y ajuste la sal al final — los sabores se concentran a medida que los líquidos se reducen, y un pellizco final de sal escamosa afilará todo el plato.
Add a knob of ginger to the broth for extra warmth.
Stir a small amount into curries as a fish paste substitute.
Use as a seasoning for fried rice in place of soy sauce.
Vegetariano: intercambie la proteína por champiñones ostra rey asados, tofu ahumado o garbanzos cocidos — ajuste el condimento ligeramente hacia arriba para compensar.
Keeps in a sealed jar in the fridge for up to 1 month. Can be frozen for 3 months.
Rihaakuru has been produced in the Maldives for centuries as a way to preserve the intense flavour of tuna long after the catch. It was historically a trade commodity, exchanged with Sri Lanka and South India for rice and spices. Today it remains the most essential condiment in Maldivian kitchens.
It is very salty and intensely flavoured — it functions as a seasoning and condiment rather than a dish in its own right. Use it sparingly.
Sí — la mayoría de los componentes se pueden preparar hasta un día antes y refrigerar por separado. Recaliente suavemente y ensamble justo antes de servir para que las texturas permanezcan distintas.
Manténgase cerca del papel que juega cada ingrediente: intercambie aromáticos por similares (echalota por cebolla, lima por limón) y mantenga el balance grasa-ácido-sal intacto. Las mezclas de especias generalmente se pueden aproximar con lo que está en la alacena.
La autenticidad se encuentra en un espectro — lo que importa más es honrar la técnica y el balance de sabores. Si el plato tiene un sabor armonioso y respeta cómo los cocineros en su región de origen lo construirían, está en terreno sólido.
Por porción (80g) · 8 porciones totales
Pregúntele a nuestro asistente de cocina con IA cualquier cosa sobre esta receta: sustituciones, técnicas, escalado.
Chatea con AI Chef →Únete a la conversación
Inicia sesión para dejar un comentario y guardar tus recetas favoritas
¿Tienes comentarios o necesitas ayuda?
Leemos todos los correos y respondemos en 1–2 días hábiles.
© 2026 MyCookingCalendar. Todos los derechos reservados.