Warm black tea in a cup, Kulhi Boakibaa! This combination is unbeatable. It’s our take on the delicious fish cakes from our region. You can use valhomas instead of canned tuna, or a mix of both. You can also cook them on the stovetop; we baked ours in the oven. If using a stovetop, simmer the mixture over low heat until the top starts to dry. Once the bottom is golden brown, flip it over and continue cooking.

Items of ingredients:-

• 1½ cups roughly crushed, soaked rice
• One 425g can of tuna
• Two cups of sliced onions
• ½ cup desiccated coconut, or scraped coconut instead
• Two teaspoons of sliced chili (adjust to taste)
• Four teaspoons of lemon juice½ teaspoon grated ginger
• Chop two teaspoons of curry leaves
• Two Eggs
• 1/2 tsp powdered turmeric
• 1½ teaspoons salt (adjust to taste)
• Two cups of water and frying oil

Arrangemet :-

• Combine onion, ginger, curry leaves, chili powder, lime juice, eggs, and turmeric powder.
• Make sure the flavors of the various components meld together by giving the mixture a good squeeze.
• Add the tuna next, and thoroughly combine.
• Next, fully combine the ground rice, water, and scraped coconut into the mixture.
• Partially fill frying pan with mixture (about 1 inch thick), place over low heat, and cook until top is dry.
• Gently flip to the other side and cook until golden brown. Proceed with the remaining mixture.
• Alternatively, bake it for 45 minutes or so, or until the top is golden, on medium heat.

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Components :-

• 1. 1/8 pound of 2.5 cm-long tuna steak
• One tablespoon coconut oil
• three cloves of coarsely chopped garlic
• Two cardamom seeds and pods Only one 2.5 cm long, peeled, and finely chopped knob of fresh ginger
• Ten curry leaves, cut finely
• One green chili, chopped finely
• One thinly sliced onion
• 1½ teaspoon of powdered fennel seeds
• Half a teaspoon of cumin
• 1/2 tsp of turmeric powder
• A half-tsp black pepper
• One pint of coconut milk
• One stick of sea salt with cinnamon
• fresh coriander for decoration

Technique :-

• Salt the fish lightly and set it aside.
• Heat the coconut oil in a big saucepan over medium heat until it begins to boil. Stir in the chili, curry leaves, ginger, cardamom, and garlic. Allow to sauté for about 30 seconds, or until aromatic.
• Simmer the onion slices for five to seven minutes, or until they are tender. Add the remaining spices, which include black pepper, turmeric, cumin, and fennel. They will mix and become fragrant after about a minute.
• Now put everything in a food processor and pulse until a coarse paste forms. Reintroduce the paste to the pan over medium heat, add the coconut milk (reserving one tablespoon for a final drizzle), cinnamon stick, and ½ teaspoon salt.
• Gently add the fish pieces to the sauce and bring it to a boil. They’ll cook really rapidly. The fish should be cooked through and soft after 5 minutes, at which point the curry can be served. Serve with a mound of rice, drizzle with excess coconut milk, and sprinkle with coriander.

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Components:

• Sadia Chicken Livers, 450g
• ½ tbsp whole fennel seeds and 3 tsp whole coriander seeds
• One tablespoon whole cumin seeds
• One teaspoon of whole black peppercorns
• Ten dried red chilies
• Four pods of cardamom
• A three-inch cinnamon stick
• Two medium-sized onions
• ½ scotch bonnet with 2 tablespoons oil
• Ten curry leaves
• 1 tablespoon of ginger-garlic paste
• One teaspoon of salt
• 1/4 cup coconut milk and 2/3 cup water

Guidelines:

• Sadia Chicken Livers should first be fully defrosted before being sliced into 1 & 1/2 inch pieces. Thoroughly rinse them with water and set them aside.
• Turn the heat down to medium. Incorporate the cardamom pods, dried chilis, coriander, fennel, cumin, black peppercorns, and cinnamon stick.
• To ensure equal cooking, occasionally reorganize the contents of the pan. After three minutes, or after everything has taken on a brownish hue, roast them. Take out and let the spices to cool.
• Next, blend all of the roasted spices into a smooth powder using your mixer.
• First, thinly slice the onion and ½ of the scotch bonnet pepper to begin making the curry.
• Simmer two tablespoons of oil. Add the scotch bonnet, ten curry leaves, and the sliced onion.
• Cook Add the ginger-garlic paste and thoroughly combine. Sauté the onions until they turn a golden brown.until the onions become tender.
• Then add the Sadia Chicken Livers, cut into slices. Cook, stirring, for one minute.
• Mix thoroughly after adding the roasted spices and a tsp of salt.
• After that, pour in 2/3 cup of water and cover the saucepan. Simmer for fifteen minutes, stirring halfway through.
• Add the ½ cup coconut milk last. After cooking for two minutes with a stir, turn off the heat.
• Accompany with rice or roshi, the Maldivian flatbread.

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Filling

• One cup of diced or sliced smoked tuna (one can of light flesh tuna chunks substituted)
  1 cup finely chopped Dorset Naga (Chinese capsicum, ghost chile, or geitheyo mirus)
• ⅓ cup finely chopped curry leaves
• 1 cup finely sliced onion
• 1 tbsp crushed pepper
• 3 cups finely sliced cabbage
• 5 hard-boiled, diced eggs
• Add salt to taste.

Dough

• ⅓ cup vegetable oil
• Three cups of sifted flour
• One teaspoon salt, warm water
• vegetable-based frying oil

Directions :-

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Regarding the soup :-

• 200g of chicken
• Two tsp Maldivian curry powder (follow the recipe below)
• One tsp of chili powder
• One tsp of pink Himalayan salt
• One teaspoon of finely powdered black pepper
• Three tsp of coconut oil
• Five peeled and finely chopped garlic cloves
• One tablespoon of finely chopped, peeled ginger
• Two sliced onions
• One bunch of cilantro
• Eight curry leaves
• One-half teaspoon of ground cinnamon
• Four divided cardamom pods
• Half a teaspoon of ground cloves
• 250 milliliters of warm water
• 240 milliliters of coconut milk
• Regarding the Maldivian Curry Mix

Procedure

To prepare curry powder :-

After removing the seeds from the cardamom pods, combine them with the other spices, roast them gently in a dry pan, and then use a pestle and mortar to ground them into a fine powder. You may use the remaining portion in other curry dishes by storing it in an airtight jar.

To prepare the soup :-

Take the coriander leaves off of the stalks, chop them coarsely, and set aside. Chop the coriander stalks finely.

Chop the chicken into small pieces and transfer it to a big bowl along with the salt, pepper, curry powder, and chilli powder. Ensure that the chicken pieces are thoroughly covered in the spice mixture. Give the bowl a cover and give it 20 to 30 minutes to marinade.

In a large saucepan, heat the oil, add the ginger and garlic, and fry for 1 minute. Next, add the onions, and cook for an additional 5 minutes, or until they are tender and lightly browned. Add the ground cloves, cardamom pods, coriander stems, curry leaves, cinnamon, and extra chilli powder if you want your food hotter.

To achieve a better color and flavor, add the marinated chicken and cook it on both sides. Stir in 250 ml of warm water, cover, and simmer over low heat for 30 to 40 minutes, stirring from time to time.

Reduce the heat and add the coconut milk once the sauce has reduced. After adding the curry and bringing it to a boil, lower the heat, and simmer for an additional fifteen minutes, adjusting the seasoning as needed.

Transfer to bowls that have been heated and top with chopped coriander leaves.

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Prep time: 15 minutes

Cook time: 45 minutes

Components

• Five big eggs
• One can (395g) of condensed milk with added sugar
• One tin of water (use the tin from the condensed milk)
• Half a vanilla bean pod or one teaspoon of vanilla extract

Procedure

Aim for 180°C in the oven.

Regarding the caramel

Melt one cup of powdered sugar in a nonstick skillet.
Once the sugar has completely melted and turned a deep golden hue, transfer it into five oven-safe dishes with a capacity of 3/4 cup each. Put away to cool.

Regarding the pudding

• For around five minutes, beat the eggs and vanilla essence in a bowl.
• Pour in the can of condensed milk and then one can of water.
• Mix thoroughly with a whisk.
• Fill the plates with the egg and milk mixture.
• The dishes should be put on a baking tray.
• Pour boiling water up to halfway up the sides of the plates in the baking pan and place it in the oven.
• Bake until firm, about 45 minutes.
• Take the oven tray out with care.
• Take the dishes out of the water.
• Put aside to cool.
• Chill for many hours or until completely cold.
• To serve, turn out onto plates.

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Fish and coconut are represented by the word Mashuni (mas = fish, huni = coconut). It’s tuna paired with lime, onion, and fresh coconut.

Mashuni is consumed by hand and is served with roshi (chapati).

Freshly grated coconut is usually preferable to dried coconut because of the difference in flavor. Purchasing a whole coconut and grating it at home would be the ideal option.

Maldivians occasionally add greens, including collard greens, to mahuni.

How to Make Mashuni

1. Components: One can of tuna, either oiled or brined
2. Grate one cup of coconut fresh.
3. One lime
4. One chili pepper with red onions (optional)
5. Salt

Guidelines

1. Dice the red onion into tiny bits. Add salt after adding to the bowl. By hand, thoroughly combine.
2. To the bowl, add the tuna, coconut, lime juice, and chilli (if using).
3. Blend thoroughly. There shouldn’t be any large pieces of tuna.
4. Serve it with store-bought tortillas or roshi (chapati).

It’s highly recommended that you attempt the Mashuni recipe if you haven’t already. This is an incredible traditional breakfast from the Maldives.

Feel free to change up the ingredients and adjust the recipe to suit your preferences. Chili peppers can be used to add spice, or you can experiment with different breads and flatbreads. There are countless options!

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The standard ingredients of a kandhi are coconut milk, pandan leaves, ground rice, sugar, and water infused with jasmine; however, since jasmine water is becoming more difficult to get, rose water is now used instead, and contemporary kandhi recipes also substitute cornflour for ground rice.

Kashikeyo Kan’dhi

Ingredients:

• 3 tbsp. rice flour
• ¼ cup water (for soaking rice flour)
• 1 ½ cups water (for cooking kashikeyo)
• 1 cup thinly sliced kashikeyo
• 6 inches pandan
• 7 cardamom pods
• 1 ½ cups water (for the kan’dhi)
• ½ cup sugar (or to taste)
• ½ cup thick coconut milk
• 2 tsp. rosewater

Guidelines:

• Place the rice flour in a bowl, stir in ¼ cup water, and put aside.
  Fill a pot with 1 ½ cups water and bring it to a boil.
• Incorporate the cardamom pods, pandan (raanbaa), and kashikeyo. Reduce the heat and simmer the mixture until the kashikeyo is very tender. This took us about thirty minutes.
• If straining is desired, strain the mixture immediately and return the liquid to the same pot after discarding the cardamom and pandan pods and kashikeyo bits. Simply move on to the next step if you choose not to strain the mixture. We left the pandan and cardamom in there, but you are welcome to remove them.
• After thoroughly mixing in 1 ½ cups water and sugar, bring it to a boil. Replace a portion of the water with maafen, or jasmine water, if you have any.
• Add the rice flour, which by now should have the consistency of a paste, once the mixture starts to boil.
• The mixture must now be heated until the rice flour is cooked through and the mixture thickens. It will require constant stirring to ensure a beautiful texture and the absence of lumps. This took us about fifteen minutes, but the time may vary based on the volume being produced. We cooked with the heat set to medium the entire time.
• Stir in the thick coconut milk and combine thoroughly once the mixture has thickened and the rice flour has cooked.
• Lastly, turn off the stove and, if used, stir in the rosewater.

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Water Security :

Water safety is one of the most crucial factors to take into account when visiting the Maldives. Although the tiny island nation of the Maldives is surrounded by pristine waters, the water that comes out of the faucets might not be suitable for drinking.

Despite having beautiful waterways all around it, the tiny island nation of the Maldives may not have clean enough tap water.

Water from the taps on the tiny island nation of the Maldives may not be suitable for drinking, even though the region is surrounded by crystal-clear oceans.

Diving and Swimming :

In the Maldives, swimming and diving are common sports, but it’s crucial to understand the dangers connected to water safety. You should only swim in locations that are designated for that purpose; swimming in areas with strong currents or where there is marine life is not advised. You should make sure that the diving equipment is kept in good working order and that diving is only done under the guidance of a professional instructor.

dietary safety

When visiting the Maldives, food safety is also another crucial factor to take into account. Even though the Maldives is well-known for its seafood and unique cooking, eating improperly prepared food carries significant dangers.

Food Preparation :

It’s crucial to make sure the food you eat in the Maldives is cooked to perfection. It is advised that you only eat food that has been properly prepared and served hot. Avoid eating raw or undercooked seafood, and be sure to properly wash fruits and vegetables before consuming them.

Water- and Food-borne Illnesses :

Infections from food and water can happen in the Maldives, especially if appropriate safety measures are not followed. Food- and water-borne diseases can include fever, diarrhea, vomiting, and nausea. It’s critical to eat and drink only clean, safe food and water to prevent serious infections.

Points in a bullet:

In the Maldives, stick to bottled water only.
Before drinking the water, make sure the bottle’s seal is intact.
Go only where it’s allowed to swim, staying away from places with strong currents or marine life
Make sure the diving gear is kept in good working order and only dive with an instructor who has received certification.
Eat only food that has been properly prepared and served hot.
Steer clear of undercooked or raw fish.
Thoroughly wash fruits and vegetables before eating them.

FAQs:

Is swimming safe in the Maldives?
A. The Maldives offer safe swimming conditions, but it’s vital to understand the risks involved.

Is it safe for me to drink Maldivian tap water?
A. Drinking tap water in the Maldives is not advised. It’s crucial to stick to drinking bottled water, which is easily obtained.

What signs and symptoms accompany water- and food-borne illnesses?
A foodborne or waterborne sickness may present with symptoms such as nausea, vomiting, diarrhea, and fever.

In summary:

The Maldives is a stunning location, but it’s crucial to take the right safety measures to keep yourself healthy while visiting. You can assist guarantee that your water and food are safe by adhering to these guidelines.

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Rihaakuru is mixed with coconut milk, onions, lime, chilies, and curry leaves to prepare a lunchtime favorite with rice called rihaakuru dhiya. A cooked version called rihaakuru “garudhiya” or “kekki rihaakuru dhiya” skips the coconut milk.

Note: Rihaaru contains a high level of histamine. When consumed for the first time, it may be quite salty or oily. It is recommended that you consume it in small quantities.

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