Garudiya

Garudiya, also known as Garudhiya, is a cherished and traditional dish in Maldivian cuisine. This clear fish broth is typically made from different types of tuna, such as skipjack, yellowfin tuna, little tunny, or frigate tuna, all of which are abundant in the Maldives. Despite the influx of new dishes over the years, Garudiya has remained a staple for generations of Maldivians.

Preparing Garudiya is a straightforward process. First, the tuna is cleaned by removing the gills and some of the innards. The fish pieces, including the heads and bones, are then boiled in salted water until fully cooked. During the boiling process, any foam or scum that rises to the surface is skimmed off to maintain the broth's clarity. Garudiya is most commonly enjoyed with steamed rice, but it also pairs well with Maldivian chapati (roshi), boiled taro, boiled breadfruit, or grated coconut.

While the traditional recipe is quite simple, consisting of just fish, salt, and water, there are variations that include added spices like chilies, curry leaves, and onions. One such spiced version is known as Kekki Garudiya. Although tuna is the preferred fish for Garudiya, other fish like wahoo (kurumas), mahi-mahi (fiyala), or bluefin jack (handi) can also be used.

Interestingly, when the tuna-based Garudiya is cooked down until all the water evaporates, it turns into a thick brown paste called Rihaakuru. This concentrated form of Garudiya is highly valued in Maldivian cuisine and is used in a variety of dishes.