Method
- Bring tuna and water to a boil with lemongrass, ginger and salt.
- Simmer 4 hours, skimming foam.
- Lift out the cooked tuna; reserve for blending in later.
- Continue reducing the broth for 6-8 hours over very low heat — the broth should reduce dramatically and turn dark brown-black, almost concentrated to a paste.
- Once thick and concentrated, blend in the cooked tuna. The result is a thick rihaakuru paste.
- Bottle in glass jars; refrigerate. Serve as a dip with chopped chilies, onion and lime, or use 1-2 tbsp as a flavouring in curries.
Common questions
Can Rihaakuru be made ahead?
Rihaakuru is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 720 minutes.
Is Rihaakuru spicy?
Rihaakuru as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Rihaakuru vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Rihaakuru to make at home?
Rihaakuru is more demanding — total time around 780 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can Rihaakuru be scaled up or down?
This recipe is written for 12 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Rihaakuru is the Maldivian fish paste — central to Maldivian preservation cuisine. The dish has been the Maldivian umami concentrate for centuries; before refrigeration, it was a way to preserve tuna catches. Modern Maldivian commercial rihaakuru is sold in jars; home-made is still preferred. Used as both a dip and a flavouring agent.
