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Processed tuna (Maldives fish) is used as pieces or as shavings. In order to make curries, the raw or the still-soft processed tuna is cut into 1 ⁄ 2 -inch-thick (13 mm) sections. Dry processed tuna is mainly used to make short eats (hedhika) called gulha , masroshi , kulhi bōkiba , kavaabu, bajiya (the local version of the Indian samosa ...
Garudhiya or garudiya (Dhivehi: ގަރުދިޔަ) is a clear fish broth.It is one of the basic and traditional food items of Maldivian cuisine.The broth is based on tuna species found in the nation's ocean waters such as skipjack (kanḍumas or goḍa), yellowfin tuna (kanneli), little tunny (lațți), or frigate tuna (raagonḍi).
Kandu Kukulhu, also known as tuna curry, is a traditional Maldivian dish. Tuna fillets are rolled with spices and cooked in coconut milk. [1] Etymology
Mas huni (Dhivehi: މަސްހުނި) is a typical Maldivian breakfast, comprising tuna, onion, coconut, lime juice and chili. [2] All ingredients are finely chopped and mixed with the grated meat of the coconut.
Malé, one of the central islands, is the capital of Maldives and is one of the most populated city in the country. Maldive Islands are low-lying islands, just six feet above the sea level .
Restaurants in the Maldives (1 P) Pages in category "Maldivian cuisine" The following 12 pages are in this category, out of 12 total.
Officially known as the Republic of Maldives, the nation of islands is located in the north-central Indian Ocean, southwest of Sri Lanka and India.
Rihaakuru. Rihaakuru (Dhivehi: ރިހާކުރު; pronounced [ɾihaːkuru]) is a tuna-based thick sauce.The color varies from light brown to dark brown. It is a traditional dish of Maldivian cuisine, consumed almost daily in every household in Maldives and in Minicoy since ancient times.