Kiru Rihaakuru Dhiya

We’re back with an updated version of one of our all-time favourites, Rihaakuru Dhiya. This is a very simple Maldivian coconut soup, that requires no cooking. It pairs really well with freshly cooked rice and fish.

For our recipe, we have used the Chaokoh 100% Coconut Milk, provided by one of our partners, Day Food. This coconut milk is very creamy and rich, making it perfect for using in curries, soups, smoothies, and even desserts.

If you are unable to find this coconut milk in a shop near you, contact 9981326 on Viber.

Serving size:  2-3

Ingredients:  

• 1 medium sized onion (thinly sliced)
• 10 thinly sliced curry leaves
• 2 tsp lime juice
• ¼ thinly sliced scotch bonnet (or to taste)
• 2 thinly sliced dried red chillies (toasted lightly over the stove, seeds removed)
• ¼ cup rihaakuru
• 1 cup Chaokoh 100% Coconut Milk
• ¼ tsp salt (optional)

Instructions:  

1. To a large bowl, add 1 medium sized onion (thinly sliced), 10 thinly sliced curry leaves, and 2 tsp lime juice. Make sure to cut your onion horizontally very thinly so that it’s easier to squeeze.
2. Then, using your fingers, mix, squeeze and squash the mixture until the onion releases its juice. This took us around 2 to 3 minutes.
3. Add in ¼ thinly sliced scotch bonnet, 2 thinly sliced dried red chillies (toasted lightly over the stove, seeds removed), ¼ cup rihaakuru, and 1 cup Chaokoh 100% Coconut Milk.
4. Mix everything well, you can use a spoon at this stage, but make sure the rihaakuru is fully mixed and not sticking to the bottom of the bowl. Before you call it done, do a taste test and add salt if necessary; you probably won’t have to as the rihaakuru is already salty.