Bajiya

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Activate your 30 day free trial to continue reading. Vidya Academy of Science and Technology, Thalakkottukara-P. Tuna, one of the essential ingredients in many dishes. Different curries of the Maldives and parotha. Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Nation of Maldives and of Minicoy, India. The traditional cuisine of Maldivians is based on three main items and their derivatives: coconuts, fish and starches.

The coconut is used in the grated form, squeezed to obtain coconut milk, or as coconut oil in dishes that are deep-fried. The hunigondi is the traditional Maldivian implement used to grate the coconut. Coconut milk is an essential ingredient in many Maldivian curries and other dishes. The fish of choice is mostly skipjack tuna, either dried or fresh. The tuna-based thick brown paste known as rihaakuru is also an essential item in Maldivian cuisine. The most important curry in the cuisine of the Maldives is cooked with diced fresh tuna and is known as mas riha. Xavier Romero-Frias, Eating on the Islands, Himal Southasian, Vol.