Maldives Fish soup (Rihaakuru)

Packed Date : October-2009

Used within 3 months

Rihaakuru (ރިހާކުރު, pronounced [riˈhəːkuru]) is a fish-based thick brown paste. It is a traditional dish of Maldivian cuisine, consumed almost daily in every household in Maldives and in Minicoy since ancient times. Rihaakuru is produced as a by-product of the processing of Tuna.

Rihaakuru is obtained through following a simple but time-consuming procedure. The extract is the result of hours of cooking of tuna in water and salt, while carefully removing the scum (filleyo) that keeps forming. Once the tuna pieces are cooked and ready to eat or store, they will be removed from the water, as well as the bones, heads and fish guts. The pieces of Tuna, so cooked, get eventually processed into Maldive fish. The remaining "fish-soup" (Garudhiya) is left with 'Bondi'(balls of tuna scraps scraped off the bones), and is kept boiling in low fire until most water evaporates. The resulting concentrated fish soup becomes a thick paste which is known in Dhivehi as Rihaakuru.