Kulhimas - Maldivian curried tuna

Kulhimas is a Maldivian staple, rooted in island life and shaped by the sea.

We thank a dear member of our community, Aswa, for introducing us to this wonderful dish and for sharing her memories of kulhimas below!

“I don’t remember the first time I had kulhimas but I remember how it felt.

It was comfort in its purest form. The kind that waited for you after long mornings in the sun, after salt dried on your skin and laughter left you breathless. Kulhimas was always there…warm and familiar.

Some of my clearest memories are of beachside picnics where everything seemed to revolve around food, family, and the sea. We’d arrive early in the morning and settle onto Kunaa (Handwoven mats) in a circle…cousins, siblings, aunties, uncles… all sitting cross-legged, sharing plates without a second thought.

Nearby, there would be a large silver pot with brewing tea over a real wood fire. You could hear the crackle before you saw it… and the slow bubbling as it brewed. Cups of strong and sweet tea would be passed around… carrying a faint hint of smoke and sea air.

Then came the kulhimas. Its rich, spiced aroma would fill the space as it was opened. We’d then tear into warm Roshi (flatbread), dipping and scooping the kulhimas. We’d always be going back for more. It wasn’t just food… it was something you returned to over and over again.

The adults would talk for hours and their voices would blend into the rhythm of the waves. Sometimes as the day stretched on, the beat of boduberu (Maldivian folk music) would begin… soft at first, then rising, joined by singing that carried across the shoreline. Music, laughter, and the sea all became one.

Even now, when I taste kulhimas, I’m taken right back to those mornings by the beach surrounded by warmth, by people, and by moments that somehow stay with me forever.”

Aswa (Malé, Maldives)

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Recipe for Kulhimas

Ingredients:

• Tuna - 2 cans

• Coconut Oil - 1 teaspoon

• Curry leaves - a few (may be dried or fresh)

• Split green chillies - 2 (optional)

• Red onion - 1

• Ginger and garlic paste - 1 teaspoon

• Tomato - 1

• Salt - 0.5 teaspoon (adjust as per taste)

• Turmeric powder - 0.25 teaspoon

• Coconut milk - 2 tablespoons

• Sugar - 0.25 teaspoon (optional)

  
  

Method:

• Slice the onion, chop the tomato into small pieces and halve/split the green chillies.

• Heat up the coconut oil on a medium-high flame.

• Add the curry leaves to the oil and stir.

• Add the green chillies next and stir.

• Add the sliced onions.

• Stir this mix until the onions turn soft and translucent.

• Now, add the tomatoes and stir for another 2 minutes.

• Place the lid on your pan and let the mixture cook on a low flame for 5 minutes.

• Take the lid off and add your canned tuna.

• Mix well and add the salt.

• If the mixture starts drying up too much, add a splash of water.

• Cover and cook for another 2 minutes.

• Add the coconut milk and stir well.

• Cover once again and let it cook for 5 minutes.

• Add a little bit of sugar at the end and stir well to balance the flavours. This step is optional.

  
  

  Enjoy your kulhimas with bread, rice or roshi in true Maldivian fashion!