National Dish Maldives: Riha Mas (Recipe)
In this article
Discover Riha Mas, the fragrant tuna curry that sits at the very heart of Maldivian cooking. Chunks of fresh tuna simmer gently in creamy coconut milk with ginger, garlic and warming spices until the sauce turns rich and golden. Served with a mound of steaming rice and a scattering of coriander, it carries the unmistakable taste of the Indian Ocean straight to your table.
About Riha Mas
Riha Mas is a traditional dish of the Maldives, known for its deliciously spiced character and its comforting warmth. It is a hearty tuna curry, enriched with a generous blend of aromatics, and it is almost always served with rice — a combination that has made it a favourite with islanders and visitors alike. The flavours and the soft, flaking texture of the fish reflect the rich culture and long culinary traditions of the archipelago.
Ingredients (serves 1–2)
- 200 g fresh tuna
- 1 onion, diced
- 2 cloves of garlic, chopped
- 1 piece of ginger, grated
- 1–2 tablespoons red curry paste
- 400 ml coconut milk
- 1–2 green chillies, deseeded and diced
- 2 tablespoons fish sauce
- Fresh coriander leaves, to garnish
- Rice, to serve
Shopping for the ingredients
For Riha Mas you should choose fresh tuna, as it offers by far the best flavour and texture. Many fishmongers and markets also stock frozen tuna, which usually makes a perfectly good alternative. Most of the remaining ingredients — coconut milk, curry paste and the spices — are easy to find in a well-stocked supermarket or an Asian grocery. It is worth paying attention to where the ingredients come from, as quality on the plate begins at the shop counter.
Preparing the dish
Before you start cooking Riha Mas, it pays to get everything ready. Cut the tuna into evenly sized cubes so that it cooks through at the same rate. Finely chop the onion, garlic and ginger to bring out their aromas as fully as possible. Adjust the chillies to suit your own palate, since this is where you control the heat of the finished curry.
Step-by-step instructions
- Fry the onion in a pan with a little oil until translucent.
- Add the garlic and ginger and cook briefly until fragrant.
- Stir in the red curry paste and fry for a few minutes to release the aromas.
- Pour in the coconut milk along with the fish sauce and stir well.
- Add the tuna to the sauce and let it simmer for 10–15 minutes, until just cooked.
- Garnish with fresh coriander leaves and serve with rice.
Gluten-free / lactose-free version
The ingredients for Riha Mas are easily adapted to make a gluten-free and lactose-free version. Simply choose a gluten-free curry paste so the dish suits everyone at the table. Lactose is not an issue in the first place, since coconut milk forms the base of the sauce rather than dairy. That makes this curry not only delicious but also naturally friendly to a range of dietary requirements — much like a bowl of Garudhiya.
Tips for vegans and vegetarians
There are good ways to prepare Riha Mas for vegans, chiefly by replacing the tuna with tofu or seitan. These alternatives hold their shape well and take on the sauce beautifully. Do check that the curry paste is vegan, as some versions contain fish sauce or shrimp paste. Experiment with different vegetables to make the dish more colourful and more nutritious still.
More tips and tricks
One important tip when making Riha Mas is to allow the sauce enough time to cook, so the flavours have room to develop. If you like, you can leave the dish in the fridge overnight to deepen the taste even further. Avoid overcooking the tuna, as it quickly turns dry and stringy. Fresh herbs and freshly ground spices will always lift the finished curry.
Adapting the recipe to your taste
Riha Mas adapts readily to personal preference. If you like things fiery, add more green or red chilli; for a milder result, simply use less curry paste. The dish also welcomes vegetables such as aubergine or courgette, which add colour and substance. Play with different herbs and spice blends until you arrive at your own version, in the same spirit as a homely Kukulhu Riha.
Ingredient substitutions
If fresh tuna is hard to come by, tinned tuna will do the job — ideally one packed in water or olive oil. In place of coconut milk you can try a plant-based cream with a similar consistency, though you will lose a little of the tropical sweetness. Creative substitutions sometimes work surprisingly well and can lead you to unexpected new flavours.
Drink pairing ideas
Several drinks pair beautifully with Riha Mas and round out its spice. A cooling mango lassi balances the heat and brings a gentle sweetness, while a chilled beer or a light white wine works equally well. For alcohol-free options, fresh fruit juices and mocktails echo the tropical character of the food. A tall glass of iced lime water is perhaps the simplest choice of all.
Serving and presentation ideas
Presentation can add a great deal to the Riha Mas experience. Serve the curry in an attractive bowl and garnish it with fresh coriander leaves for a splash of colour. A few wedges of lime on the side give the dish a bright lift and a touch of elegance. Pressing the rice into a small mould before turning it out creates a neat, inviting plate.
A bit of history
Riha Mas says a great deal about the culinary traditions of the Maldives, shaped as they are by the surrounding sea. Fishing has a long history here, and this curry reflects just how central the ocean is to island life. Every element of the recipe has its roots in local cooking and in the ingredients that were readily to hand — the same story told by Maldivian cuisine as a whole. Riha Mas is therefore not only a pleasure to eat but also a piece of cultural heritage.
More recipe ideas
Summary: Riha Mas
Riha Mas is the perfect dish for anyone who wants a true taste of the Maldives. The combination of fresh tuna, aromatic spices and creamy coconut milk creates a flavour you will not forget in a hurry. Whether you make it traditionally or with a few adjustments of your own, this curry brings the distinctive spirit of the islands directly to your table. Let its simplicity and versatility inspire you, and enjoy the flavours of the Indian Ocean.
