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Maldivian meals revolves mostly all-around fish (mas), particularly tuna (kandu mas), and draws intensely with the Sri Lankan and south Indian tradition, Primarily Kerala. Dishes are frequently sizzling, spicy and flavored with coconut, but use hardly any veggies. A traditional food is made of rice, a transparent fish broth referred to as garudhiya and side dishes of lime, chili and onions. Curries referred to as riha can also be common and the rice is frequently supplemented with roshi, unleavened bread akin to Indian roti, and papadhu, the Maldivian Edition of crispy Indian poppadums. Some other prevalent dishes include: mas huni — shredded...