Maldives' rich, umami-packed tuna paste served with warm roshi flatbread β an intensely flavoured condiment and staple of island life.
Rihaakuru is the Maldives' answer to the fermented fish pastes of Southeast Asia β 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.
Serves 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 1.5β2 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 β it can burn quickly.
Stir continuously with a wooden spoon once the broth reaches a syrupy stage.
Store in a sterilised jar β the salt content preserves it naturally.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β adjust seasoning slightly upward to compensate.
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 β it functions as a seasoning and condiment rather than a dish in its own right. Use it sparingly.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum β what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (80g / 2.8 oz) Β· 8 servings total
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