Rihaakuru is basically a thick fish glue. The shade of this food can go from light earthy colored to dull earthy colored. Since antiquated occasions, the dish has been devoured practically day by day by families in the Maldives, making it one of the conventional dishes of the island archipelago. The pasta can be eaten with rice, taro, roti, or bread. It is additionally added to numerous different spices and flavors. Since the centralization of the pasta is very acidic, one should be mindful so as not to over-burn-through it.
Rihaakuru is a side-effect of fish handling. It is a straightforward yet tedious interaction that includes long periods of cooking fish in salt and water while ceaselessly eliminating any layer of scale or filet that keeps on shaping on the water. When the fish has arrived at the ideal consistency, it is then eliminated from the stove and served or put away. These cooked pieces of fish are what will at last be prepared until it turns into the dried Maldivian fish that is acclaimed everywhere on the world. The extra fish stock and 'bondi', which is fish squander, keep on bubbling until the water has vanished. The outcome is a thick glue that is alluded to in customary language, Dhivehi, as Rihaakuru.