An intensely savory, thick fish paste made by slowly reducing tuna broth for hours until it becomes a dark, concentrated umami-rich condiment.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Place tuna chunks in a large pot with water, onion, curry leaves, and pandan leaf. Bring to a rolling boil.
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2
Boil vigorously for one hour until the tuna is completely cooked and falling apart. Remove fish pieces and strain broth.
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3
Return clear broth to the pot. Boil on medium heat, stirring occasionally, for four to five hours.
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4
The broth will slowly reduce and darken. Stir more frequently as it thickens to prevent burning on the bottom.
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5
Continue reducing until the liquid becomes a thick, dark brown paste with a glossy sheen. It should coat a spoon thickly.
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6
Transfer to clean glass jars while still warm. Rihaakuru keeps for months unrefrigerated due to its concentrated nature.
Did You Know?
Rihaakuru is so prized in the Maldives that historically it was used as a form of currency between islands and as a gift to visiting dignitaries.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden ladle
- glass jars for storage
Garnishing
sliced onion, chili
Accompaniments
roshi, steamed rice
The Story Behind Rihaakuru
Rihaakuru is arguably the most uniquely Maldivian ingredient, a fish concentrate with no exact parallel in any other cuisine. Born from the necessity of preserving the daily tuna catch without refrigeration, this paste represents centuries of culinary wisdom. The reduction process concentrates all the umami and nutrients of fresh tuna into a shelf-stable paste. It is the backbone of Maldivian cooking, used to add depth to curries, spread on roshi, or eaten with rice.
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