Gulha

Like kulhi boakibaa, gulha is a Maldivian short eat and is widely associated with fish balls. But what makes it different from fish balls is its exotic and delectable filling. The filling, which is usually made of smoked tuna, coconut, curry leaves, onion, ginger, lemon, turmeric, chili, and salt, is stuffed into dough of coconut and flour. The dough is then shaped into balls and deep-fried.

Gulha is available in restaurants and similar establishments, but many households are now making their own gulha. However, it takes a sensitive palate to make a gulha that nicely combines the unique flavors of all the ingredients.

Bajiyaa

This popular triangular short eat is often served during special occasions such as weddings and children‚s parties. It is so much like the South Asia‚s samosa, but unlike samosa, which is stuffed with a mixture of potatoes, peas, coriander, and lentils, bajiyaa is stuffed with dried fish, curry leaves, curry powder, and onion.

Chicken is also usually used, and as a way to identify chicken bajiyaas, a red marking is usually placed on their patty shell. Bajiyaa is either baked or fried.

Egg Curry

No visit to Maldives is ever complete without sampling any of its curries. Curries, after all, are one of the Maldivians‚ most popular and basic dishes. Although you can have curry in other countries, especially in India, there‚s something exquisite about Maldivian curry.

Egg curry is one of the Maldivian curries you should try. It is an everyday dish and second to fish curry in popularity. Recipe for egg curry differs from region to region and from cook to cook, but there is one constant thing in Maldivian egg curry: a thick, flavorful sauce that delights the palate.