National Dish Maldives: Hiki Mas (Recipe)
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The Maldives are famous for their beaches, but the islands’ kitchens deserve just as much attention. Hiki Mas is a creamy fish soup built on the two things the archipelago has always had in abundance: freshly landed fish and ripe coconuts. Warm with turmeric, ginger and green chilli, then lifted with a squeeze of lime, it makes a generous lunch or a light, fragrant supper — a taste of the tropics in a single bowl.
About Hiki Mas
Hiki Mas is one of the great everyday classics of the Maldives, a fish soup that manages to be both simple and deeply flavoured. Fresh fish is simmered gently in coconut milk with onion, garlic and ginger until it is just cooked through, while turmeric gives the broth its golden colour and green chillies provide a clean, bright heat. It is the sort of dish that turns up on family tables and at celebrations alike, and it shows off the sea-facing character of the islands better than almost anything else. Served steaming with rice or flatbread, it feels like a small piece of paradise on a plate.
Ingredients (serves 1–2)
- 300 g fresh fish (tuna or sea bream, for example)
- 1 tin of coconut milk
- 1 onion, finely chopped
- 2 cloves of garlic, chopped
- 1 piece of ginger, grated
- 2–3 green chillies, to taste
- 1 teaspoon turmeric
- Juice of 1 lime
- Fresh coriander leaves, to garnish
- Salt and pepper to taste
Shopping for the ingredients
Hiki mas depends on fresh ingredients, most of which you will find at a local market or a well-stocked supermarket. Choose good-quality fish — sustainably caught wherever possible — since it carries the whole dish. The coconut milk matters just as much: a full-fat tin without additives gives the broth its silky body. Turmeric, fresh ginger and a bunch of coriander round out the shopping list and are what make the soup taste properly Maldivian rather than merely tropical.
Preparing the dish
Preparation for hiki mas is quick and uncomplicated, which makes it a fine choice for a midweek supper as well as for special occasions. Begin by cutting the fish into bite-sized pieces, then finely chop the onion, garlic and ginger and slice the chillies to suit your tolerance for heat. Keep the coriander back until the very end so it stays fresh and fragrant. With everything laid out in bowls before you start, the cooking itself takes only a matter of minutes.
Step-by-step instructions
- Fry the chopped onion, garlic and ginger in a little oil in a large pan until fragrant.
- Add the green chillies and the turmeric and cook briefly, stirring.
- Add the fresh fish and sear for a few minutes.
- Pour in the coconut milk and bring everything to the boil.
- Lower the heat and simmer the soup for 10–15 minutes, until the fish is cooked through.
- Season with lime juice, salt and pepper, then garnish with fresh coriander before serving.
Gluten-free / lactose-free version
Hiki mas is naturally gluten-free and lactose-free, since none of the ingredients contain wheat or dairy. Do check the labels on your tinned coconut milk and any spice blends, as hidden thickeners or additives occasionally creep in. That makes the soup an easy option to serve to guests with intolerances or particular dietary needs. If you plan to serve bread alongside, a gluten-free flatbread keeps the whole meal suitable.
Tips for vegans and vegetarians
Hiki mas is a fish dish at heart, but it adapts well for vegans and vegetarians. Firm tofu makes a good stand-in, holding its shape in the simmering broth much as fish does, and chunks of vegetable such as aubergine or green beans work nicely too. Chickpeas or other pulses add protein and sit very happily alongside coconut milk. Approached this way you keep the character and the aromatics of the original while meeting quite different dietary requirements — much as the vegetable-based Bambukeylu Hiti does.
More tips and tricks
To make hiki mas even better, adjust the spices to your own liking. A dash of fish sauce deepens the umami, while an extra handful of herbs at the end brings freshness. Carrots or peppers can be added for colour and sweetness, and a stalk of lemongrass dropped into the pan lends a citrus note that suits the coconut. Cooking thrives on curiosity, so do not hesitate to put your own stamp on it.
Adapting the recipe to your taste
The great virtue of hiki mas is its flexibility. Dial the heat up or down with the number of chillies, or swap them for milder spices altogether if you prefer a gentler bowl. You can also control the consistency: more coconut milk makes it richer, a splash of water makes it lighter and more brothy. None of this costs the dish its authentically Maldivian character, so experiment freely until you find the version that suits you best.
Ingredient substitutions
If something is missing from the cupboard, hiki mas takes substitutions in its stride. Soya cream can replace coconut milk for a lighter, less sweet result, and smoked or pre-cooked fish gives a quite different, deeper flavour to the broth — closer in spirit to a fish-forward dish like Garudhiya. Lemon juice stands in perfectly well for lime, and spring onions can take the place of the standard onion. The trick is to keep the foundations of the recipe intact while working with what you have.
Drink pairing ideas
Plenty of drinks suit hiki mas and round out the experience. A chilled fruit cocktail based on pineapple or mango echoes the tropical side of the soup beautifully. A refreshing malt drink or a classic homemade lemonade works just as well and cuts cleanly through the spices. Wine drinkers should reach for a light, dry white, which complements the fish and the coconut milk without overwhelming either.
Serving and presentation ideas
Presentation adds a great deal to hiki mas. Serve the soup in a wide, shallow bowl that shows off the golden broth and the pieces of fish. A scattering of fresh coriander leaves and a couple of lime wedges on the rim give it a clean, appetising look. Warm flatbread such as Mas Roshi on the side makes the meal feel complete and gives everyone something to mop up the broth with.
A bit of history
Maldivian cuisine has been shaped by the many cultures that passed through the islands on the old trade routes, and hiki mas is a fine illustration of that. The reliance on fresh fish reflects how close daily life has always been to the sea, while the range of spices points to long contact with South Asia and beyond. The soup is more than a meal — it stands as a symbol of Maldivian hospitality and often appears at festive gatherings. Eating it is a way of tasting the traditions that run through all of Maldivian cuisine.
More recipe ideas
Summary: Hiki Mas
Hiki mas captures the essence of Maldivian cooking in one pot. The soup is delicious, straightforward to make and endlessly adaptable, which makes it a fine choice for almost any occasion. With good fresh fish and a decent tin of coconut milk you can bring a little of the islands’ paradisiacal flavour into your own kitchen. Let the tastes and traditions of the Maldives inspire you, and enjoy every spoonful of this splendid dish.
