 Bowl of mas riha | |
| Type | Curry |
|---|---|
| Place of origin | Maldives |
| Region or state | South Asia |
| Serving temperature | Hot with steamed rice or roshi [1] |
| Main ingredients | Tuna |
Mas riha ( Dhivehi: މަސް ރިހަ) is a fish curry of the Maldivian cuisine. [2]
Mas riha is commonly eaten with steamed white rice, but when eaten for breakfast it is served with roshi flatbread and eaten along with hot tea. [1]
This curry is usually cooked with fresh tuna, usually kaṇḍumas ( skipjack tuna), but also kanneli ( yellowfin tuna) or laṭṭi ( little tunny). The fish is diced and cooked together over low fire with a mixture of fried onions and spices to which water is added. The curry is left to simmer for a while and coconut milk is added towards the end of the cooking process. [1]
- ^ a b c Xavier Romero-Frias, The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom, Barcelona 1999, ISBN 84-7254-801-5
- ^ Tom Masters. Maldives. Lonely Planet, 2006. ISBN 1-74059-977-2, ISBN 978-1-74059-977-1. Pg 84
- Mas huni and Masriha - Himal: Farms, Feasts, Famines; Disappearing foods
- Eating on the Islands - As times have changed, so has the Maldives' unique cuisine and culture
 | This cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Maldives-related article is a stub. You can help Wikipedia by expanding it. |
|
Bowl of mas riha | |
| Type | Curry |
|---|---|
| Place of origin | Maldives |
| Region or state | South Asia |
| Serving temperature | Hot with steamed rice or roshi [1] |
| Main ingredients | Tuna |
Mas riha ( Dhivehi: މަސް ރިހަ) is a fish curry of the Maldivian cuisine. [2]
Mas riha is commonly eaten with steamed white rice, but when eaten for breakfast it is served with roshi flatbread and eaten along with hot tea. [1]
This curry is usually cooked with fresh tuna, usually kaṇḍumas ( skipjack tuna), but also kanneli ( yellowfin tuna) or laṭṭi ( little tunny). The fish is diced and cooked together over low fire with a mixture of fried onions and spices to which water is added. The curry is left to simmer for a while and coconut milk is added towards the end of the cooking process. [1]
- ^ a b c Xavier Romero-Frias, The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom, Barcelona 1999, ISBN 84-7254-801-5
- ^ Tom Masters. Maldives. Lonely Planet, 2006. ISBN 1-74059-977-2, ISBN 978-1-74059-977-1. Pg 84
- Mas huni and Masriha - Himal: Farms, Feasts, Famines; Disappearing foods
- Eating on the Islands - As times have changed, so has the Maldives' unique cuisine and culture
|
| This cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Maldives-related article is a stub. You can help Wikipedia by expanding it. |