Miruhulee Boava

http://www.maldiviancuisine.com/recipes.html

Yield: 4 portions

Ingredients:

250 g Octopus arms (well cleaned, sliced thinly)
20 g Dried Chilli
100 g Onion
20 Garlic Cloves
1 tsp Cumin
2 Curry Leaves
2 tsp Black Peppercorns
2 pcs Rampe Leaf
60 ml Coconut Oil
Salt to season

Method:

Fry half the onion and garlic together with the curry leaves and rampe leaf until onions are golden brown. Blend the rest of the spice mixture to a smooth thick paste. Add the octopus and the spice paste and seasoning.

Braise over a low heat for 20 minutes.

Kukulhu Musanmaa

http://www.maldiviancuisine.com/recipes.html

Yield: 4 portions

Ingredients:

1 kg Chicken (skinned, cut on the bone into bite size pieces)
6 tbsp Coriander Curry Powder
200 g Onions (sliced thinly)
50 g Garlic Cloves (sliced thinly)
50 g Ginger (grated)
6 Curry Leaves
1 Cherry Pepper (quartered)
2 pcs Rampe Leaf
30 g Ghee
1 tsp Caster Sugar
400 ml Coconut Milk
200 g Pine Nuts
200 g Raisins
45 ml Coconut Oil
Salt to season

Method:

Heat the ghee. Add half the onions and fry until transparent. Add in the raisins, and pine nuts. Fry until onions are golden brown. Remove the fried ingredients from the pot. Add the oil into the pot. Heat it. Add in the rest of the onions together with garlic, curry leaves, cherry pepper and rampe leaf and fry until onions are browned.

Add in the grated ginger, curry powder, sugar and salt. Mix. Add in the chicken, coconut milk, cover and cook until chicken is well done.

Add in the fried onions, raisins and pine nuts into the pot and cook uncovered until the gravy has thickened. Adjust the seasoning.

Garudhiya

http://www.maldiviancuisine.com/recipes.html

Yield: 3 litres

Ingredients:

500 g Tuna (fillets cut into 2” slices and fish bones, head and trimmings)
8 Dried Cherry Pepper
6 Curry Leaves
100 g Onion (sliced thinly)
Juice of 1 lime
3 ½ ltr Water
Salt to season

Method:

Boil all the ingredients apart from lime juice over low heat for 20 minutes. Skim.

Add lime juice just after removing from the heat. Adjust seasoning. Serve hot.

Kavaabu

http://www.mymaldives.com/maldives/maldivian-food-recipes.php

Ingredients:

¼ cup mugu (boiled and mashed)
1 can Maldives tuna
1 cup sliced onions
1 cup scraped coconut
2 tsp sliced chili (alter to suit taste)
4 tsp lemon juice
2 tsp crushed garlic
½ tsp crushed ginger
2 tsp chopped curry leaves
½ tsp turmeric powder
1 tsp salt
¼ cup water
Oil for frying

Preparation:

Mix onion, chili, ginger, garlic, curry leaves, turmeric powder, lime juice and salt. Squeeze the mixture well to make sure the tastes of the different ingredients blend together. Then add the tuna, mugu and scraped coconut and mix well until the texture of the mixture is similar to dough. Next add the water and moisten the mixture. Using your fist, gently squeeze and shape into small rugby ball like pieces. Deep fry over a medium flame until brown.

Rihaakuru Boakibaa

http://www.mymaldives.com/maldives/maldivian-food-recipes.php

Ingredients:

½ cup rihaakuru
½ can Maldives tuna
1½ cups rice (soaked and ground coarsely)
1 cup scraped coconut
2 tsp sliced chili (alter to suit taste)
4 tsp lemon juice
½ cup sliced onion
2 tsp curry leaves (chopped)
0.5 cm ginger (crushed)
½ tsp salt

Preparation:

Mix onion, chili, ginger, curry leaves, lime juice, rihaakuru and salt. Squeeze the mixture well to make sure the tastes of the different ingredients blend together. Then add the ground rice and scraped coconut into the mixture and mix well. Pour the mixture into a greased baking dish and bake on medium heat for about 30 minutes or until the top is golden.