Popular Maldivian Dishes

Maldivian cuisine may work with a relatively short list of ingredients, but the variety of dishes that emerge from that pantry is impressive. From light breakfasts to rich curries to deep-fried afternoon snacks, every meal has its own character. Below is a roundup of the dishes you are most likely to encounter — and most likely to remember.

Mas Huni

The quintessential Maldivian breakfast. Shredded smoked tuna (Maldive fish) is mixed with freshly grated coconut, finely chopped onion, chili, and a squeeze of lime. It is eaten with roshi, a thin flatbread cooked on a griddle, and often accompanied by sweet tea. Mas huni is to the Maldives what a full English is to Britain — the meal that starts the day right. Read more about mas huni.

Garudhiya

A clear, aromatic fish broth made by simmering chunks of fresh tuna with curry leaves, pandan leaves, chili, and a little salt. It sounds simple, and it is — but the flavour is clean, deeply savoury, and satisfying. Garudhiya is served over steamed rice with lime, chili, and onion on the side. It is the single most common home-cooked meal in the Maldives. Read more about garudhiya.

Mas Riha (Fish Curry)

The Maldivian fish curry is a rich, coconut-milk-based dish loaded with spice. Chunks of tuna (or other fresh fish) are simmered in a gravy made from coconut milk, onion, garlic, ginger, curry leaves, turmeric, cumin, and chili. The curry is thick, aromatic, and generously seasoned. It is served with steamed rice or roshi and is a staple at lunch and dinner across the islands.

Rihaakuru

One of the most distinctive products in Maldivian cooking. Rihaakuru is a thick, dark, intensely flavoured fish paste made by slowly reducing tuna broth over many hours until it becomes a concentrated, almost tar-like substance. It is used as a condiment, spread on roshi, mixed into rice, or eaten alongside other dishes. The taste is powerfully savoury — an extreme concentration of umami — and a little goes a long way. Rihaakuru production is a social event in many island communities, with neighbours gathering to tend the simmering pots.

Bis Keemiya

The Maldivian take on the samosa. Thin pastry sheets are filled with a mixture of cabbage, onion, hard-boiled egg, and sometimes tuna, then folded into triangles and deep-fried until crisp and golden. Bis keemiya are a beloved hedhikaa (short eat) and appear at teahouses, cafes, and home kitchens throughout the day.

Fihunu Mas (Grilled Fish)

Whole fish — often reef fish or small tuna — marinated in a paste of chili, garlic, ginger, turmeric, and cumin, then grilled over hot coals. The marinade forms a spicy crust while the flesh inside stays moist and flaky. Fihunu mas is a favourite for special occasions and gatherings, and the smell of fish grilling over coconut-wood charcoal is one of the defining aromas of island life.

Kulhi Boakibaa

A savoury fish cake made from a batter of smoked tuna, grated coconut, rice, onion, and spices, baked until firm and golden on top. It is dense, flavourful, and satisfying — somewhere between a quiche and a savoury pudding. Kulhi boakibaa is often made for celebrations and large gatherings but also appears in teahouses as a snack.

Huni Roshi

A thicker, richer version of the standard roshi flatbread, made by incorporating grated coconut into the dough. The coconut adds sweetness and a slightly chewy texture. Huni roshi is often eaten for breakfast alongside mas huni or with a cup of strong black tea.

Saagu Bondibai

A sweet sago pudding made with coconut milk, sugar, and cardamom, sometimes finished with a drizzle of rose water. It is served chilled and is one of the most popular Maldivian desserts, appearing at feasts, Eid celebrations, and everyday meals alike. The texture is creamy and slightly gelatinous, and the coconut milk gives it a gentle richness.

Where to Try These Dishes

Resort restaurants sometimes offer a "Maldivian night" featuring local dishes, but the best way to experience authentic Maldivian food is on inhabited local islands. Guesthouses often serve home-style meals, and small island restaurants and teahouses (known as hotaa) are where locals eat every day. If you are visiting Malé or Maafushi, you will find plenty of options for trying traditional dishes at affordable prices.

For tips on dining etiquette and customs, see our guide to local etiquette.