Maldivian cuisine is a vibrant fusion of flavours that reflects its island culture and coastal surroundings. Known for its heavy reliance on fresh seafood, particularly tuna, the cuisine incorporates a rich blend of coconut, lime, and spices to create dishes that are both flavorful and aromatic. The cuisine also features influences from neighbouring countries like India and Sri Lanka, adding a diverse touch to its culinary landscape.

Garudhiya

Garudhiya is a clear curry made with chilli, black pepper, tuna chunks, garlic, and ginger, often enjoyed as a soup. It is typically paired with rice, the most popular accompaniment, or eaten with Maldivian roshi (a type of roti or chapati). The dish is commonly served with various condiments like lonumirus (chilli paste), thelli faiy (fried moringa leaves), and sometimes sardines, allowing diners to customize their meal with flavours that suit their palate.

Rihaakuru

Rihaakuru, a long-standing local favourite, is a dark, thick, and spicy paste made by cooking fish with water and salt for several hours. The process involves removing the rising scum, then simmering the mixture until it reduces into a paste. While naturally spicy, its flavour can be adjusted by adding chilli paste for more heat or lemon to mellow the spice.

Mas Riha

Mas Riha, which translates to fish curry, is a staple of Maldivian cuisine made with fish and ingredients like scotch bonnet, cardamom, curry leaves, garlic, and ginger. The process involves carefully combining and mixing ingredients at specific stages to create a flavorful dish. Often enjoyed with rice or roshi, Mas Riha is a healthy part of the Maldivian diet, part of the restaurants in the Maldives as well as resorts such as the Niyama Private Islands Maldives.

User: (WT-shared) Jpatokal at wts wikivoyage, Mas riha Maldives, CC BY-SA 3.0

Boakibaa

Boakibaa holds a special place in the hearts of the Maldivian people and ranks among the top traditional foods. Known as fish cake in English, this savoury snack is typically prepared on a skillet, with slight variations in ingredients across the country while preserving its signature flavour. Some versions are thick, others thin, and while some are spicier, others lean toward a chewier texture instead of being soft.