A traditional Maldivian Lunch

                                                                            

It's one of my favourite meals from home. When we get fresh skipjack tuna, which is caught daily by the local fisherman, my mum makes garudhiya which is served with fresh chillies or chilli paste (lonumirus), fresh lime and onion wedges, fried greens ( thelulifaiy), fish paste ( rihaakuru) all mixed with plain cooked rice.

The main dish is a clear fish broth, known as garudhiya, made from fresh tuna, usually a species known as skipjack, although some make them with other smaller varieties of tuna, but it has to be tuna. This is made by boiling salted water for about 2 teaspoons in 1.5 litres for 500g tuna which is skinned, filleted and cut into large pieces. Bring the water to a boil first then add the fish, and then let it simmer gently, uncovered till cooked through. The scum which forms on top is discarded and the clear broth is served

Served as the main dish with plain cooked rice along with various side dishes such as, rihaakuru a sticky black paste. 

rihaakuru

 I am still searching for the exact way it's made, It is a fish paste and is very salty.

These are usually sold in the local market and are made in the islands and then sold locally. It's then made tastier by sauteeing it with onions scotch bonnet chillies and curry leaves. It is stored in an air-tight bottle and keeps well for months. If you like marmite you will like it, only it is slightly fishier.

Other popular sides are lonumirus, a simple chilli paste made with chilli powder, garlic paste, ground black pepper, salt and lime juice.



Theluli faiy is made by deep frying onions, garlic, dried chillies, sometimes dried tuna fish slices and the main ingredient, moringa leaves. These moringa leaves are locally grown and have almost the same nutrition as spinach. The ingredients are deep fried separately, the oil drained well and then carefully mixed in with salt. It is stored in an air-tight bottle. I tried preparing it with finely sliced spinach but it didn't quite taste the same.

So hope I have given a little idea about a simple but delicious feast from home