7 Recipes for a Maldivian Lunch

We’ve rounded up some recipes that would help you to throw a very, very Maldivian lunch. We are not talking about curries and long cooking procedures, but rather dishes resulting from the combination of simple ingredients like rihaakuru, coconut, limes and chillies.

Masbaiy

Our Masbaiy recipe could be a tad bit different to how it’s usually made. Inspired by Zareena Ibrahim Didi’s recipe published in her cookbook Dhivehi Kaana, we’ve used coconut milk and a bit more spices. The result’s quite tasty, so you should definitely give it a try.

Theluli Rihaakuru

If you are going to have Masbaiy, then you definitely need a good Theluli Rihaakuru to go with it. You can of course buy a bottle of Theluli Rihaakuru and use that, but for us, store bought Theluli Rihaakuru just can’t beat the ones made at home.

Mugu Riha

We decided on including this Muguriha recipe because we know some of you like having it with Masbaiy.

Rihaakuru Dhiya

Rihaakuru Dhiya is everything we love about the Maldivian cuisine in one dish. The saltiness of rihaakuru against the creaminess of the coconut milk, the punch from the githeyo mirus and the wonderful flavours of lime and onions all coming together so, so simply.

Lonumirus

And here’s our Lonumirus recipe because a Rihaakuru Dhiya meal is never going to be complete without it.

Maskurolhi

This, at least for us, is another must have for a Rihaakuru Dhiya meal. We used fresh coconut in the recipe, and we recommend that you do that too, but using a packet of grated coconut from the store isn’t going to kill the dish either.

Rihaakuru Garudhiya

We actually prefer the Rihaakuru Dhiya with coconut milk because it’s creamier and richer, but here’s our recipe for what some people would call Kekki Rihaakuru Dhiya or Rihaakuru Garudhiya.