Keemaaru

Keemaaru is a traditional dish originating from the Maldivian islands. It is a type of fish curry, typically made with tuna or other locally caught fish. The name "keemaaru" itself is derived from the Dhivehi words for "minced" and "curry," hinting at its preparation.

The core ingredients of Keemaaru include finely chopped or minced fish, which is then simmered in a rich gravy. This gravy is usually flavored with coconut milk, onions, garlic, ginger, and a blend of local spices. Common spices used are chili, turmeric, and curry leaves, which impart a distinctive aroma and taste. The preparation often involves sautéing the aromatics before adding the fish and coconut milk, allowing the flavors to meld together.

Keemaaru is a versatile dish and can be served with rice, roshi (a type of flatbread), or as a side dish. It is a staple in Maldivian cuisine, reflecting the country's reliance on seafood and its use of coconut in cooking. The dish is known for its comforting and slightly spicy flavor profile, making it a popular choice for both everyday meals and special occasions. Variations in the spice level and the specific types of fish used can lead to subtle differences in taste and texture across different households and islands.