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Rihaakuru Garudhiya

June 21, 2015


¾ cup rihaakuru

6 cups water

6 dry red chillies

3 garlic cloves (cut into 4 pieces each)

1 large onion (cut into 4 pieces)

½ tbsp fennel seed or dhavihgandhu (saunf)

3 bilimagu(also known as bilimbi or balimbing, slit into half)

10 curry leaves

4 pieces of pandan leaves (ramba fai, each piece cut into 4 inches in length)

Salt to taste


  1. In a pot dissolve the rihaakuru in the 6 cups of water and put to boil. Remove any froth that forms on top while it boils.
  2. Cook on low flame and then add the onion, garlic, curry leaf, ramba fai, fennel seed, chillie, bilimagu. Adjust the salt according to taste
  3. Cook until the onion becomes soft.
  4. Remove from heat.
  5. Serve with white rice, maldive fish, lime, onion, chillie and theluli fai(fried murunga leaf)

Note: Some may prefer to make powder of the fennel seed prior to adding it. Some also add ambu masala fai to the above ingredients. Further, if you cannot get bilinmagu, you may add half raw mango cut into pieces. It tastes just as good.

Rihaakuru garudhiya is a lovely, lingering traditional dish, excellent to eat with rice for haaru.

Oatmeal Kulhi Boakiba (Oatmeal Tuna Bake)

June 20, 2015


2 cups oatmeal (instant)

1 ½ cup boiling water

2 cans of tuna in oil

½ cup chopped smoked tuna(valho mas or maldive fish)

20 curry leaves (finely chopped)

½ tbsp fresh ginger paste

1 big red chillie (githeyo mirus, chopped finely)

2 big onions (finely chopped)

½ tspn turmeric powder

3 tbsp lemon juice

1 ½ cup desiccated coconut

1 tbsp cooking oil

Salt to taste


  1. Soak the oats in boiling water for 20 minutes
  2. Mix onion, red chillie, lemon juice, salt, curry leaf and ginger paste. Mix until the juices from the onion flows out. Add the desiccated coconut and mix well.
  3. Add the tuna in oil and the smoked tuna to the above mixture and mix thoroughly. Add the turmeric and mix well. Adjust the salt according to taste.
  4. Add the oats. Mix thoroughly.
  5. Oil a baking tray and pour the mixture to the tray. Flatten the top. Pat the top layer with the tablespoon of oil.
  6. Bake for about 40 minutes in a preheated oven until the top turns brown.
  7. Cut into slices once it has cooled.
  8. Serve with tea. (Hope you enjoy a more nutritous and a healthier version of the favourite Maldivian kulhi Boakiba)

Kashikeyo Baippen (Maldivian Traditional Sweet Screw Pine Rice Porridge)

June 20, 2015


1 cup basmati rice

1 cup thinly sliced screw pine, kashikeyo (make very thin slices of the red fleshy part of the screw pine, 3 screw pines thinly sliced measures to one cup)

1 cup sugar

6 pieces 1 inch pandan leaves (ramba fai)

3 litres of water

1 ½  cup thick coconut milk

1 ½ cup thin coconut milk


  1. Wash the rice. Pour the (three litres)of water into a pot.
  2. Add the washed rice, thinly sliced screw pine, pandan leaves to the water
  3. Boil the mixture till the rice becomes soft, mashed and thick. Keep stirring.
  4. Once the water has evaporated to 1/3 of its original water level, and the mixture has become thick, take it off the fire and leave to cool (traditionally this used to be kept overnight, but we may leave it for one hour)
  5. Add the thin coconut milk and stir the mixture well. Add sugar.
  6. Heat the mixture on a low flame stirring continuously.Make sure that it does not burn.
  7. Once it begins to boil again, now add the thick coconut milk and cook for another 5 to 10 minutes on a low flame.
  8. Serve in small porridge bowls. Serve hot or cold.

Note:  This is a very traditional Maldivian rice porridge. It will surely connect us with the times of our grand parents, and it leaves an unforgettable tastes in our mouth that lingers on.

Thank you mamma for teaching me this dish. It connects me with my childhood. The happy occassions in which kashikeyo baippen became a part of celebrating our happiness at Sea Side.

Baamiya Tholhi Mashuni

June 19, 2015

Read more…


July 18, 2014



500g bitter gourd (use any of the following methods described below to reduce the bitter taste)

2 onions (chopped)

1 tbsp sugar

12 curry leaves

3 pieces of rampe leaf

3 green chillies

1 tbsp oil

50g tuna flakes, Maldive fish

1 tomato (cut into pieces)

1 tsp chillie powder or according to taste

1 ½ salt or according to taste

Oil for deep frying


  1. Cut the bitter guard into very thin slices and soak them in salty water for at least 3 hours. Strain and deep fry until golden brown and crispy.
  2. Leave on absorbent kitchen paper for drying.
  3. Heat oil in a wok.
  4. Add onion, sugar, chillie, curry leaves and rampe leaf. Fry until golden brown.
  5. Add tuna flakes, tomato and the fired bitter guard.
  6. Toss for few minutes.
  7. Serve as a side dish with rice.


Note: To reduce the bitterness of the bitter guard any of the following can be done:

  • Cut and remove the seeds. Add excess salt to boiling water and blanche for 3-4 minutes.

Remove immediately and leave to dry and use according to recipe. 


  • Slip bitter guard into 4 pieces length wise. Apply salt. Cover and leave overnight.

Wash thoughly. Drain and wipe off the water and use according to recipe.


  • Slip bitter guard into 4 pieces length wise. Remove the seeds. Soak overnight in excess salt water.

    Wash thoughly. Drain and wipe off the water and use according to recipe.


July 18, 2014


Serves 15


4 large potatoes skinned, boiled and mashed

3 cups Valhoamas (Maldivian smoked tuna) chopped

1 cherry pepper (Githeyo mirus)

3 onions finely chopped

2 ½ tbsp lemon juice

½ tsp turmeric powder

20 curry leaves chopped

2 tsp pepper powder

4 eggs beaten with ½ tsp salt

250g bread crumbs

3 cups oil

4 tsp salt


  1. Heat a pan with 1 tbsp oil. Add ¾ of the onions, ½ of the chillie and ½ of the curry leaves. Fry until slightly brown and leave aside.
  2. Mix the remaining onion, curry leaves, chillie with lemon juice, pepper powder, turmeric powder and salt.
  3. Mix well until the juices from the onion flow into the mixture.
  4. Add the Valhoamas and mix well.
  5. Mix in the fried onions.
  6. Fold in the mashed potatoes. Mix thoroughly.
  7. Make 40 balls from the mixture.
  8. Apply egg batter and roll on bread crumbs.
  9. Deep fry in hot oil until golden brown.
  10. Serve hot.


Note: Alternatively, instead of curry leaf, if you have mint leaves, take a hand full of mint leaves, grind to a fine paste and add to the mixture. 


July 18, 2014



1 ½ cup rice

1 cups Maldive fish flakes or

1 can tunain oil (strain the oil)

½ cup rihaakuru

1 onion(finely chopped)

½ cherry chilli (githeyo mirus chopped)

½ cup murunga leaf, raw (drumstick leaf)

1 cup desiccated coconut

¼ cup white flour

2 eggs

2 tsp lemon juice

¼ tsp turmeric powder

½  cup water


  1. Soak the raw rice in water, over night. Grind it to a coarse paste
  2. Mix onions, chilli, curry leaf lemon juice, salt and squeeze until juices from the onions flow out.
  3. Add rihaakuru and coconut and mix.
  4. Add the turmeric powder, murunga leaf, Maldive fish flakes, tuna, eggs mix again.
  5. Pour the water, ground rice, white flour and mix everything.
  6. Make small pancakes with the batter, once one side is well cooked, gently fold the pan cake, flip and cook for a few more minutes.
  7. Serve hot or cold.


July 18, 2014




2 cups flour

½ cup boiling water

3 tbsp oil

1 tsp salt


2 cups Valhoamas (Maldivian smoked tuna) chopped

1 cup potato(boiled, skinned and mashed coarsely)

1 onion finely chopped

1½ tspn pepper powder

½ cherry chillie(finely chopped githeyo mirus)

2 curry leaves( finely chopped)

1 tbsp lemon juice

2 tsp salt  

Preparation of the dough/roshi

  1. Add salt, oil and water into the flour and mix well. Make into a soft dough.
  2. Divide the dough into 30 balls and roll into small roshis.

Preparation of the filling

      Mix onion, chillie, pepper, curry leaves and turmeric powder. Mix lemon juice and salt. Add Valhoamas, potato. Mix thoroughly. Put in a bowl and keep aside.

 Preparation of Peteez

  1. Take the rolled out small Roshi and put it on a plate.
  2. Place a tbsp of the tuna filing and place in the centre.
  3. Wet one of the edges of the Roshi with water.
  4. Fold the Roshi into half and press the sides so that it is completely closed.
  5. Now with the fingers, gently wrap the sides of the peteez to make a ridged design.
  6. Place in an greased baking tray and bake till golden brown

Note: Alternatively you can deep fry the same



July 18, 2014



500g boneless chicken (diced)

250g spinach leaves (stems removed)

1 onion (thinly sliced)

100g capsicum

2 tbsp lemon juice

2 tsp corn flour

1 tbsp soya sauce

1 egg yolk

3 garlic cloves (crushed)

1 tbsp water

2 tbsp cooking oil

1 tbsp tomato sauce

1 tsp honey

1 tsp curry powder(Lonumirus havaadhu)

2 tsp salt or according to taste

 Method of Preparation

  1. Dissolve corn flour in water. Add 1 tsp salt, soya sauce,curry powder, egg yolk, lemon juice and tomato sauce.
  2. Coat the chicken with this batter and leave aside to marinate.
  3. Heat oil in a wok. Add capsicum. When well cooked add onion. Stir fry and add spinach. Cook for 5 minutes and transfer to a plate.
  4. Add chicken to the same oil and stir fry until the meat is tender.
  5. Add the fried onion spinach mixture. Toss all the ingredients well.
  6. Cover and cook for another 5 minutes.
  7. Serve hot as a side dish with rice or roshi.


July 13, 2014


500g boneless chicken (cubed)

1 tbsp oil

1 tbsp curry powder(Hanakuri Havaadhu)

½ cup thick coconut milk, boakiru

1 onion (thinly sliced)

1 garlic clove (crushed)

1 inch ginger (crushed)

2 dry red chillie (split into half)

8 curry leaves

2 pieces of  2 inch rampe leaves

2 pieces of 1 inch cinnamon sticks

2 cardamoms

2 cloves

¼ tsp turmeric powder

1 tbsp tomato paste

1 tbsp lime juice

2tsp salt or according to taste


  1. Mix lime juice, salt, tomato paste, curry powder with the chicken and leave to marinate.
  2. Heat oil in a wok. Add onion, ginger, garlic, rampe leaves, curry leaves, cinnamon, cardamom and cloves. Fry till golden brown.
  3. Add the marinated chicken. Stir fry for 5 minutes.
  4. Add the coconut milk and turmeric powder. Mix well.
  5. Cover and simmer for 10 minutes.
  6. Serve hot with roshi or rice.