Rihaakuru

Sri Lankans considered these as delicacies and referred to them as Bondi Haluwa and Dhiyā Hakuru (rhyming derivative, of the original Dhivehi term, which means 'liquid jaggery' in the Sinhalese language) respectively.

The remaining "fish-soup" (Garudhiya) is left with Bondi (balls of tuna scraps scraped off the bones), and is kept boiling in low fire until most water evaporates.

[2] Rihaakuru is eaten pure in the Maldives along with rice (baiy), taro (ala), roti (roshi), or breadfruit (banbukeyo).

A noticeable consumption of Rihaakuru has been recorded in China, namely in Chinese dishes like Cha Kuay Teow Mee, Fried Vegetables (Kai Lan, Chye Sim and Pak choy) and Hue Muay.

[4] The histamine concentration of Rihaakuru has been described as being at levels that are regarded as a risk to human health if you have a low spice tolerance,[5] however most Maldivians are immune to any poisoning that may result from this.