Rihaakuru Garudhiya

                                    

                                             

Today's post is a very traditional local recipe. Rihaakuru is a salty fish paste made by the continuous cooking of tuna fish broth, which thickens and turns into a thick salty umami paste. I have yet to find a local, who actually makes this stuff, as its usually made in the islands and sold all over the country. If you are someone who likes marmite, then you will enjoy rihaakuru.  

My mother used to make this often when I was growing up.

Rihaakuru

This particular type of leaf or herb that used in this recipe is locally known as Anbumasala , which gives it a lovely taste.
We have one growing in our garden so it is easily available for me. Have seen it growing in some malay houses when I was living in Malaysia. Unfortunately, I have no idea about its  English name.

Anbumasala leaves

I know this is not something you can make abroad but just sharing with you a local specialty that I grew up eating.

Recipe : Rihaakuru Garudhiya

2-3 tbsp good quality rihaakuru 
8-10 fresh curry leaves
2-3 dried red chillies, broken into 2 -3 pieces
1/2 tsp whole cumin seeds
1/2  tsp whole fennel seeds
3-4 billinbi  or 1/2 a raw green mango, peeled and sliced thinly or a tiny piece of tamarind pulp
3 cups water
a small spring Anbumasala leaves ( if available)
salt to taste

Mix the rihaakuru into the 3 cups water in a small saucepan.  Taste to make sure the water now tastes like rihaakuru not faintly.

Place the pan over medium heat on stove top and bring to a simmer. Skim the froth that forms on top with a  spoon.

Once you remove the scum,  add cumin seeds, fennel seeds, dried chillies,  bilinibi/mango or tamarind, curry leaves, anbumasala leaves if using.   Cook for a further 10- 15 minutes.

Taste add salt to taste. Serve with rice lonumirus and fresh onion slices. Yummm!!!