Rihaakuru — Print Recipe — The Culinary Codex

An intensely savory, thick fish paste made by slowly reducing tuna broth for hours until it becomes a dark, concentrated umami-rich condiment.

Instructions

1 Place tuna chunks in a large pot with water, onion, curry leaves, and pandan leaf. Bring to a rolling boil.
2 Boil vigorously for one hour until the tuna is completely cooked and falling apart. Remove fish pieces and strain broth.
3 Return clear broth to the pot. Boil on medium heat, stirring occasionally, for four to five hours.
4 The broth will slowly reduce and darken. Stir more frequently as it thickens to prevent burning on the bottom.
5 Continue reducing until the liquid becomes a thick, dark brown paste with a glossy sheen. It should coat a spoon thickly.
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.