Rihaakuru, a traditional dish of the Maldives that has become a delicacy, is a cooked fish paste. 

This Maldivian fish paste can be used as a gravy or spread for bread.

The raw material is tuna including skipjack (Katsuwonus pelamis), yellowfin (Thunnus albacares), big eye (Thunnus obesus), frigate (Auxis thazard) and little tunny (Euthynnus affinis).

Rihaakuru is eaten pure in the Maldives along with rice, taro, roti or breadfruit. It is also cooked with fried onions, curry-leaves (hikandifaiy) and chilies in order to obtain a delicious variant called theluli rihaakuru (spiced rihaakuru). In Maldivian cuisine it is also mixed with coconut milk, to obtain a dish called rihaakuru diya

Rihaakuru, a nutritious and shelf-stable product, is a traditional Maldivian side dish consumed mainly with rice. It is a thick brown fish paste, made from tuna after prolonged heating. Rihaakuru is rich in polyunsaturated fatty acids such as omega-3, high protein content (56-59%) energy level of 13.8 kJ/g. 

Rihaakuru is slightly acidic (pH 5.6-6.2) and is rich in polyunsaturated fatty acids such as omega-3 and protein. The histamine concentration of Rihaakuru has been described as being at levels that are regarded as a risk to human health, however Maldivians are mostly immune to any poisoning that may result from this.

Nutrition Table for 100GRMS of Rihaakuru.

Calories 250

Proteins 58%

Fats 1.4%

Carbohydrates 1.1%