Rihaakuru
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The Tale of Rihaakuru
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Rihaakuru is a thick, dark fish paste made by slowly boiling down tuna cooking liquid until it reduces to a concentrated, savory paste, born from the Maldives' overwhelming reliance on tuna as its primary food resource on islands with little arable land. It's a foundational condiment used to season rice and other staples, similar in role to fish sauce elsewhere in Asia.
Ingredients
Scale:· 6 servings
- 1 kg fresh tuna, cleaned and cut into chunks
- 2 liters water
- 1 tsp salt
- Roshi (flatbread), to serve
- Rice, to serve
- Chili and lime, to serve
Instructions
- 1Place the tuna chunks in a large pot with water and bring to a boil.
- 2Simmer for about 1 hour until the fish is fully cooked and falling apart, skimming occasionally.
- 3Remove the fish, flake the flesh finely, and discard bones and skin.
- 4Return the flaked fish and any remaining broth to the pot along with the salt.
- 5Simmer over very low heat for 2-3 hours, stirring frequently, until the liquid reduces into a thick, dark, treacle-like paste.
- 6Continue stirring often toward the end to prevent burning.
- 7Cool and store in a jar; serve small spoonfuls alongside rice or roshi with chili and lime.
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