What is rihaakuru?
Rihaakuru is a thick, dark brown fish paste made from the concentrated broth of tuna, a staple in Maldivian cuisine known for its intense umami flavor.
DINNER
Maldivian Rihaakuru Dhiya with Roshi and Onion
Savor the authentic flavors of the Maldives with this traditional Rihaakuru Dhiya, a rich and savory fish paste soup. It's perfectly complemented by warm, freshly made Roshi flatbread and a side of crisp raw onion, offering a simple yet profoundly satisfying culinary experience.
HOW TO MAKE IT
Let's cook.
01
To make the Roshi, combine 2 cups all-purpose flour and 1/2 teaspoon salt in a bowl. Gradually add 1/2 cup water, mixing until a soft dough forms. Knead for 5 minutes until smooth. Divide into 8 equal balls, cover, and let rest for 10 minutes.
02
Roll each dough ball into a thin, flat circle (about 6-8 inches in diameter).
03
Heat a flat griddle or pan over medium-high heat. Cook each Roshi for 1-2 minutes per side, until lightly browned and puffed. Stack cooked Roshi and keep warm.
04
For the Rihaakuru Dhiya, bring 4 cups of water to a boil in a medium saucepan over high heat. Reduce heat to medium-low.
05
Add 1/4 cup rihaakuru, grated ginger, minced garlic, and 1/2 teaspoon turmeric powder to the simmering water. Stir well to dissolve the rihaakuru.
06
Simmer the soup for 10 minutes, allowing the flavors to meld. Stir in 1 tablespoon lime juice and 1/2 teaspoon salt. Taste and adjust seasoning as needed.
07
Serve the hot Rihaakuru Dhiya immediately with the warm Roshi and thinly sliced red onion on the side.
About This Recipe
Savor the authentic flavors of the Maldives with this traditional Rihaakuru Dhiya, a rich and savory fish paste soup. It's perfectly complemented by warm, freshly made Roshi flatbread and a side of crisp raw onion, offering a simple yet profoundly satisfying culinary experience.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra kick, add a pinch of dried chili flakes to the soup. Freshly grated coconut can also be served alongside for added texture and flavor. Ensure the Roshi is rolled very thin for the best texture.
Easy Substitutions
If rihaakuru is unavailable, a strong fish sauce or anchovy paste can be used in a smaller quantity, but the flavor will differ. For Roshi, whole wheat flour can be substituted for all-purpose flour, though it may require slightly more water. White onion can replace red onion.
Storage & Reheating
Leftover Rihaakuru Dhiya can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. Roshi is best eaten fresh but can be stored at room temperature for a day, then reheated on a dry pan.
Serving Suggestions
Serve this dish as a light dinner or a hearty breakfast. It pairs wonderfully with a side of fresh chili-lime sambol or a simple cucumber salad. A cup of hot Maldivian black tea would also complement the meal.
Common Mistakes
1. Not dissolving the rihaakuru properly: Ensure it's fully mixed into the water to avoid clumps. 2. Overcooking the Roshi: This will make it tough and chewy. Cook just until lightly browned and puffed. 3. Not balancing the salt: Rihaakuru is naturally salty, so add additional salt cautiously. 4. Using too much ginger or garlic: These should enhance, not overpower, the fish paste flavor. 5. Not resting the Roshi dough: Resting allows the gluten to relax, making the dough easier to roll and more tender.
Frequently Asked Questions
Can I make Roshi ahead of time?
Roshi is best fresh, but you can prepare the dough up to a day in advance and store it in the refrigerator. Let it come to room temperature before rolling and cooking.
Is this soup spicy?
This recipe is not inherently spicy, but you can easily add fresh or dried chilies to the soup or serve with a spicy condiment on the side to your preference.
MORE TO KNOW
Rihaakuru is a unique Maldivian fish paste, a concentrated byproduct of tuna processing. Its intense umami flavor is central to many Maldivian dishes. When making Roshi, the key is to roll the dough as thin as possible without tearing it. This creates a soft, pliable flatbread that is perfect for scooping up the flavorful soup. Don't overcook the Roshi, or it will become tough.
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