Maldivian cooking is the food of the Maldives and of Minicoy, UT Lakshadweep, India. The conventional food of Maldivians depends on three fundamental things and their subsidiaries coconuts, fish and starches
The coconut is utilized as a part of the ground frame, crushed to acquire coconut drain, or as coconut oil in dishes that are southern style. The hunigondi is the customary Maldivian actualizes used to grind the coconut. It is a long low seat of a serrated steel edge to its end. Ground coconut is utilized as a part of dishes, for example, mas huni.
The ground coconut might be on the other hand absorbed water and pressed keeping in mind the end goal to get coconut drain (kaashi kiru). Coconut drains is a fundamental fixing in numerous Maldivian curries and different dishes.
The most loved fish is skipjack fish, either dried or new. Other comparative fish species that are a piece of the normal Maldivian eating routine are little tunny (latti), yellowfin fish (kanneli), frigate fish (raagondi), bigeye scad (mushimas), wahoo (kurumas), mahi-mahi (fiyala) and mackerel scad (rimmas). These can be eaten bubbled or prepared.
Handled fish (Maldive fish) is utilized as pieces or as shavings. Keeping in mind the end goal to make curries, the crude or the still-delicate handled fish is cut into 1⁄2-inch-thick (13 mm) areas. Dry prepared fish is chiefly used to make short to eat called gulha, masroshi, kulhi bōkiba, kavaabu, bajiya (the neighborhood adaptation of the Indian samosa), and fatafolhi. Blended with coconut, onions and bean stew it is a basic Maldivian breakfast thing, known as Mas huni. Not at all like Pacific islanders, Maldivians don't have a custom of eating crude fish.
The fish based thick cocoa glue known as rihaakuru is likewise a fundamental thing in Maldivian cooking.
These are starches, for example, rice, which is eaten bubbled or ground into flour, or tubers, for example, taro (ala), sweet potato (kattala), and cassava (dandialuvi), and in addition organic products like breadfruit (bambukeyo) or screwpine (kashikeyo). Tubers and breadfruit are eaten bubbled. The screwpine organic product is for the most part eaten crude in the wake of having been cut into thin cuts.
The most vital curry in the food of the Maldives is cooked with diced crisp fish and is known as mas riha. Kukulhu riha (chicken curry) is cooked with an alternate blend of flavors. Vegetable curries in the Maldives incorporate those that utilization bashi (eggplant), tora (Luffa aegyptiaca), barabō (pumpkin), chichanda (Trichosanthes cucumerina) and murages (Moringa oleifera), and additionally green unripe bananas and certain leaves as their fundamental fixings. Bits of Maldive fish are typically added to give the vegetable curry a specific flavor. Curries are typically eaten with steamed rice or with roti.