Maldivian cuisine

Traditional Maldivian cuisine is based on three main items and their derivatives: coconuts, fish and starches.

Coconuts

The coconut is used in the grated form, squeezed to obtain coconut milk, or as coconut oil in dishes that are deep-fried. The hunigondi is the traditional Maldivian implement used to grate the coconut. It is a long low chair with a serrated steel blade at its end. Grated coconut is used in dishes such as mas huni.

The grated coconut may be alternatively soaked in water and squeezed in order to obtain coconut milk (kaashi kiru). Coconut milk is an essential ingredient in many Maldivian curries and other dishes.

Fish

The favourite fish is skipjack tuna, either dried or fresh. Other similar fish species that are part of the average Maldivian diet are little tunny (latti), yellowfin tuna (kanneli), frigate tuna (raagondi), bigeye scad (mushimas), wahoo (kurumas), Mahi-mahi (fiyala) and Mackerel scad (rimmas). These can be eaten boiled or processed.

Processed tuna (Maldive fish) is used as pieces or as shavings. In order to make curries, the raw or the still-soft processed tuna is cut into ¹⁄₂-inch-thick (13 mm) sections. Dry processed tuna is mainly used to make short eats called gulha, masroshi, kulhi bōkiba, kavaabu, bajiya (the local version of the Indian samosa), and fatafolhi. Unlike Pacific islanders, Maldivians don't have the tradition of eating raw fish.