Garudhiya

What is Garudhiya?

Garudhiya is a clear soup that relies on tuna as its main ingredient, using fish caught in Maldivian waters such as skipjack, yellowfin, little tunny, or frigate tuna. The broth is light and salty, with a clean taste that highlights the fish. Sometimes, people add onions, curry leaves, or chilies for extra flavor, but the classic version is plain. It is usually eaten with rice or flatbread, and sometimes with steamed taro or breadfruit and grated coconut.

Where does Garudhiya come from?

Garudhiya has long been a core part of Maldivian food culture. Its roots lie in the islands’ reliance on the surrounding ocean for fresh fish, especially tuna. Over generations, it has remained a daily meal, even as new foods have appeared in the Maldives. The dish reflects the simplicity and resourcefulness of Maldivian cooking, making use of local fish and basic seasonings.

How is Garudhiya made?

To make garudhiya, tuna is cleaned, with the gills and some internal parts removed. The fish, including its head and bones, is cut into pieces and washed. These pieces are then simmered in water with salt. Any foam that forms on the surface is skimmed away and discarded. The result is a clear, savory broth that carries the flavor of the fish.

How and when is Garudhiya eaten?

Garudhiya is most often served with steamed rice, but people also enjoy it with roshi, a type of Maldivian flatbread. When paired with steamed taro or breadfruit, grated coconut is sometimes added. The dish is eaten as a regular meal and is found in homes across the Maldives. It is valued for its simplicity and the way it brings out the taste of fresh fish.

Kinds of Garudhiya

While the standard garudhiya uses only tuna, salt, and water, some cooks add ingredients like onions, curry leaves, or chilies. There is a spiced version called kekki garudhiya. Other types of fish, such as wahoo, mahi-mahi, or bluefin jack, can be used, but tuna remains the preferred choice. When the broth is reduced until thick, it becomes a concentrated paste known as rihaakuru.

What Garudhiya means

Garudhiya is deeply woven into daily life in the Maldives. It is seen as a symbol of home cooking and local tradition. Even as new foods have become available, garudhiya continues to be a favorite, reflecting the enduring connection between Maldivians and the sea. Its preparation and sharing are part of everyday routines.

Questions people ask about Garudhiya

Good reading and sources

• Garudhiya on WikipediaEncyclopedia
• Wikidata recordOpen data