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Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Republic of Maldives. The traditional cuisine of Maldivians is based on three main items and ...
Pages in category "Maldivian cuisine" The following 12 pages are in this category, out of 12 total. This list may not reflect recent changes. ...
Garudhiya or garudiya (Dhivehi: ގަރުދިޔަ) is a clear fish broth.It is one of the basic and traditional food items of Maldivian cuisine.The broth is based on tuna species found in the nation's ocean waters such as skipjack (kanḍumas or goḍa), yellowfin tuna (kanneli), little tunny (lațți), or frigate tuna (raagonḍi).
Kandu Kukulhu, also known as tuna curry, is a traditional Maldivian dish. Tuna fillets are rolled with spices and cooked in coconut milk. [1] Etymology
Maldivian cuisine (2 C, 12 P) This page was last edited on 8 March 2024, at 21:34 (UTC). Text is available under the Creative Commons Attribution-ShareAlike 4 ...
The cuisine of Maldives is mainly fish as the fishing industry is the second-largest industry in the country. Daily meals include rice and fish, the most common foods, with fish being the most important source of protein in the average diet. In the past very few vegetables were eaten due to a lack of farming land in the country.
The Maldives, [d] officially the Republic of Maldives, [e] and historically known as the Maldive Islands, is a country and archipelagic state in South Asia in the Indian Ocean. The Maldives is southwest of Sri Lanka and India , about 750 kilometres (470 miles; 400 nautical miles) from the Asian continent's mainland.
Gulha (Dhivehi: ގުޅަ IAST: guḷa IPA: /guɭa/) is a typical and popular Maldivian snack food. Gulha are small ball-shaped dumplings that are stuffed with a mixture of tuna, finely chopped onion, grated coconut, and chili. [2] Depending on the cook, turmeric, lime juice ginger and chopped curry leaves are added to the mixture.