•
Bis riha – curry with the main ingredient being
boiled eggs and different spices. •
Gulha (, pronounced ) – deep-fried balls filled with
coconut,
tuna, and
chili pepper. Other ingredients like
curry leaves,
ginger, and
turmeric can also be added.
Gulha are usually served with hot tea as a snack. •
Garudhiya () – fish broth, most commonly with boiled tuna or
skipjack tuna. It is the
national 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. •
Kandu kukulhu – Maldivian tuna curry, prepared by rolling tuna fillets through traditional spices which are then cooked in coconut milk. •
Maldives fish () – one of the most well-known and popular dishes within the Maldives. Gutted and skinned fish are boiled, smoked, and
sun dried. Maldives fish is a tarry black color with a dry texture. •
Maskurolhi – a tuna and coconut chutney similar in appearance to that of
mas huni. It is usually eaten with
baipen (Maldivian
congee). •
Mas huni () – a breakfast dish consisting of
tuna and
coconut. Salt and onions can be additionally added. •
Mas riha () – 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 in
curry leaves, chili, garlic, cloves, onion, pepper, and
coconut oil •
Rihaakuru (; pronounced ) – a thick, brown, nearly-black sauce that is the byproduct of making of
Maldives fish.
Rihaakuru is consumed almost daily in every household in the Maldives and
Minicoy since ancient times.
Rihaakuru is cooked on low-heat until it loses its low-viscosity consistency as a result of
evaporation, resulting in a thick residue. •
Screwpine () – a common ingredient in Maldivian cooking but can also be eaten standalone. They are usually sold in markets. ==See also==