|Place of origin||Maldives|
|Region or state||South Asia|
|Cookbook: Garudiya Media: Garudiya|
Garudiya or Garudhiya (ގަރުދިޔަ) is a clear fish broth. It is one of the basic and traditional food items of Maldivian cuisine. The broth is based on tuna species found in the nation's ocean waters such as skipjack (kanḍumas or goḍa), yellowfin tuna (kanneli), little tunny (lațți), or frigate tuna) (raagonḍi).
Despite the introduction of new items in the Maldivian cuisine, garudiya is still a Maldivian favourite as it has been for generations.
In order to cook garudiya tuna fish are cut up following a traditional pattern. After having had the gills and some of the innards thrown away, the fish pieces, the heads and the bones are carefully washed. The fish is then boiled in water with salt, until it is well cooked. The foam or scum (filleyo) is carefully removed while boiling and is later discarded.
Garudiya is usually eaten with steamed rice, but it can also be eaten with roshi, the Maldivian chapati. When eaten with boiled taro (Alocasia and Colocasia), or with boiled breadfruit, grated coconut is added.
Variants and derivatives
Kekki garudiya is a variant of garudiya with spices.
- Xavier Romero-Frias, The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom, Barcelona 1999, ISBN 84-7254-801-5
- Eating on the Islands - As times have changed, so has the Maldives' unique cuisine and culture
- MIFCO; Rihaakuru