Maldivian cuisine, also calledDhivehi cuisine, is the cuisine of theMaldives andMinicoy,Lakshadweep,India. The traditional cuisine ofMaldivians and Lakshadweep is based on three main items and their derivatives:coconuts,fish, and starches.

Coconuts are used in grated form, squeezed to obtaincoconut milk, or theircoconut oil is used in dishes that aredeep-fried. Thehunigondi is the traditional Maldivian implement used to grate the coconut, consisting of a long low chair with a serrated steel blade at its end. Grated coconut is used in dishes such asmas huni,^[1] andmaskurolhi.

The grated coconut may be alternatively soaked in water and squeezed in order to obtain coconut milk (kaashi kiru). Coconut milk is an essential ingredient in many Maldivian curries and other dishes.^[2]

Thefish of choice is mostlyskipjack tuna (kaṇḍumas), either dried or fresh. Other similar fish species that are part of the average Maldivian diet arelittle tunny (laṭṭi),yellowfin tuna (kanneli),frigate tuna (raagondi),bigeye scad (mushimas),wahoo (kurumas),mahi-mahi (fiyala),bluefin jack(handi), andmackerel scad(rimmas). These can be eaten boiled or processed.

Pieces or shavings ofMaldives fish (cured tuna) are commonly used. In order to make curries, the raw or the still-soft processed tuna is cut into1⁄2-inch-thick (13 mm) sections. Dry processed tuna is mainly used to makeshort eats (hedhika) such asgulha,masroshi,kulhi (bōkiba),kavaabu,fathafolhi, andbajiyaa (the local version of the Indiansamosa).Mas huni is a popular breakfast item consisting of fish mixed with coconut, onions, and chili. Unlike Pacific islanders,Maldivians do not have a tradition of eating raw fish.^[1]

The tuna-based thick brown paste known asrihaakuru is also an essential item in Maldivian cuisine.^[3]

Popularstarches arerice, which is eaten boiled or ground into flour, tubers such astaro (ala),sweet potato (kattala), andcassava (dandialuvi), as well as fruits likebreadfruit (bambukeyo) orscrewpine (kashikeyo). Tubers and breadfruit are eaten boiled. The screwpine fruit is mostly eaten raw after having been cut into thin slices.^[1]

The most important curry in the cuisine of the Maldives is cooked with diced freshtuna and is known asmas riha.

Kukulhu riha (chicken curry) is cooked with a different mixture of spices.

Vegetable curries in the Maldives include those that usebashi (eggplant),tora (Luffa aegyptiaca),barabō (pumpkin),chichanda (Trichosanthes cucumerina) andmuranga faiy (moringa leaves), as well as green unripebananas and certain leaves as their main ingredients. Pieces ofMaldives fish are normally added to give the vegetable curry a certain flavor. Curries are usually eaten with steamed rice or withroshi.^[1]

• Bis riha – curry with the main ingredient beingboiled eggs and different spices.
• Gulha (Dhivehi:ގުޅަ, pronounced[guɭa]) – deep-fried balls filled withcoconut,tuna, andchili pepper. Other ingredients likecurry leaves,ginger, andturmeric can also be added.Gulha are usually served with hot tea as a snack.
• Garudhiya (Dhivehi:ގަރުދިޔަ) – fish broth, most commonly with boiled tuna orskipjack tuna. It is thenational dish of Maldives
• Huni roshi – a coconut flatbread originating from the Maldives. It is usually eaten during breakfast and is often paired with sweet or savory sides.^[4]
• Kandu kukulhu – Maldivian tuna curry, prepared by rolling tuna fillets through traditional spices which are then cooked in coconut milk.
• Maldives fish (Dhivehi:ވަޅޯމަސް,romanized: valhoamas) – one of the most well-known and popular dishes within the Maldives. Gutted and skinned fish are boiled, smoked, andsun dried. Maldives fish is a tarry black color with a dry texture.
• Maskurolhi – a tuna and coconut chutney similar in appearance to that ofmas huni. It is usually eaten withbaipen (Maldiviancongee).
• Mas huni (Dhivehi:މަސްހުނި) – a breakfast dish consisting oftuna andcoconut. Salt and onions can be additionally added.
• Mas riha (Dhivehi:މަސް ރިހަ) – fish curry
• Masroshi – a traditional snack made of fried, stuffed dough that is usually filled with ingredients such as tuna, coconut, onions, garlic, and ginger. Lime juice can also be drizzled on top.
• Miruhulee boava –octopus tentacles braised incurry leaves, chili, garlic, cloves, onion, pepper, andcoconut oil
• Rihaakuru (Dhivehi:ރިހާކުރު; pronounced[ɾihaːkuru]) – a thick, brown, nearly-black sauce that is the byproduct of making ofMaldives fish.Rihaakuru is consumed almost daily in every household in the Maldives andMinicoy since ancient times.Rihaakuru is cooked on low-heat until it loses its low-viscosity consistency as a result ofevaporation, resulting in a thick residue.
• Screwpine (Dhivehi:ކަށިކެޔޮ,romanized: kashikeyo) – a common ingredient in Maldivian cooking but can also be eaten standalone. They are usually sold in markets.

• Indian cuisine
• Garudhiya, thenational dish of Maldives
• Maahefun, a Maldivian celebration marking the beginning ofRamadan
• Rihaakuru, a sauce consumed almost daily in all Maldivian households

• Xavier Romero-Frias,Eating on the Islands,Himal Southasian, Vol. 26 no. 2, pages 69–91ISSN 1012-9804

• Media related toCuisine of the Maldives at Wikimedia Commons
• Eating on the Islands - As times have changed, so has the Maldives' unique cuisine and culture
• Dhumashi
• Mas huni and Masriha - Himal: Farms, Feasts, Famines; Disappearing foods
• Maldives Cuisine
• Maldivian Recipes

• Maldivian cuisine
• South Asian cuisine

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