Rihaakuru with Roshi (Tuna Paste & Flatbread)

About This Recipe

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.

Ingredients

Serves 8

• 1 kgfresh skipjack tuna, cut into pieces
• 2 Lwater
• 2 tspsalt
• 3pandan leaves, knotted
• 1lemongrass stalk, bruised
• 8roshi flatbreads (to serve)
• 3shallots, thinly sliced (to serve)
• 2green chillies, sliced (to serve)

Instructions

1. 1

   Make tuna broth

   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.

2. 2

   Reduce broth

   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.

3. 3

   Finish

   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.

4. 4

   Serve

   Serve a spoonful of rihaakuru alongside warm roshi with sliced shallots and green chilli for dipping and scooping.

Variations

• •

  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.

Storage

Keeps in a sealed jar in the fridge for up to 1 month. Can be frozen for 3 months.

Frequently Asked Questions