Garudhiya or garudiya () is a clear fish broth. It is one of the basic and

traditional food Traditional foods are foods and Dish (food), dishes that are passed on through generations or which have been consumed for many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national ...

items of

Maldivian cuisine Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Republic of Maldives and Minicoy, Lakshadweep, India. The traditional cuisine of Maldivians and Lakshadweep is based on three main items and their derivatives: cocon ...

. The broth is based on

tuna A tuna (: tunas or tuna) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae ( mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bul ...

species found in the nation's ocean waters such as skipjack ''(kanḍumas'' or ''goḍa)'',

yellowfin tuna The yellowfin tuna (''Thunnus albacares'') is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide. Yellowfin is often marketed as ahi, from the Hawaiian , a name also used there for the closely related bigeye ...

''(kanneli)'',

little tunny The little tunny (''Euthynnus alletteratus''), also known as the little tuna, false albacore, or erroneously as the blue bonito, is a species of tuna in the family Scombridae. It can be found in the Atlantic Ocean and the Mediterranean and B ...

''(lațți)'', or

frigate tuna The frigate tuna, frigate mackerel or alagaduwa (''Auxis thazard'') is a species of tuna, in the family Scombridae, found around the world in tropical oceans. The eastern Pacific population is now regarded as a separate species by some authoritie ...

''(raagonḍi)''.

Xavier Romero-Frias Xavier or Xabier may refer to: Place * Xavier, Spain People * Xavier (surname) * Xavier (given name) * Francis Xavier (1506–1552), Catholic saint ** St. Francis Xavier (disambiguation) * St. Xavier (disambiguation) * Xavier (footballer, born ...

, ''The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom'', Barcelona 1999, Despite the introduction of new items in the Maldivian cuisine, garudhiya is still a Maldivian favourite as it has been for generations.

Preparation

In order to cook garudhiya, 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. Garudhiya is usually eaten with

steamed rice Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both indica and japonica varieties), African rice or wild rice, glutino ...

, but it can also be eaten with ''roshi'', the Maldivian

chapati Chapati (alternatively spelled chapathi; pronounced as IAST: ), also known as ''roti'', ''rooti'', ''rotee'', ''rotli'', '' rotta'', ''safati'', ''shabaati'', ''phulka'', ''chapo'' (in East Africa), ''sada roti'' (in the Caribbean), ''poli'' (i ...

. When eaten with steamed

taro Taro (; ''Colocasia esculenta'') is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and Petiole (botany), petioles. Taro corms are a ...

(''

Alocasia ''Alocasia'' is a genus of rhizomatous or tuberous, broad-leaved, perennial, flowering plants from the family Araceae. There are about 90 accepted species native to tropical and subtropical Asia and eastern Australia. Around the world, many growe ...

'' and ''

Colocasia ''Colocasia'' is a genus of flowering plants in the family Araceae, native to Southeast Asia and the Indian subcontinent. Some species are widely cultivated and naturalized in other tropical and subtropical regions. The names elephant-ear and ...

''), or with steamed

breadfruit Breadfruit (''Artocarpus altilis'') is a species of flowering tree in the mulberry and jackfruit family ( Moraceae) believed to have been selectively bred in Polynesia from the breadnut ('' Artocarpus camansi''). Breadfruit was spread into ...

, grated coconut is added.

Variants and derivatives

Sometimes Maldivians use chilies, curry leaves and

onions An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified ...

to flavor the garudhiya according to their taste, however, mostly this broth is cooked simply using fish, salt and water. ''Kekki garudhiya'' is a variant of garudhiya with spices. Garudiya could be also obtained using other fishes like

wahoo The wahoo (''Acanthocybium solandri'') is a scombrid fish found worldwide in tropical and subtropical seas. In Hawaii, the wahoo is known as ono. The species is sometimes called hoo in the United States. It is best known to sports fishermen, a ...

''(kurumas)'',

mahi-mahi The mahi-mahi ( ) or common dolphinfish (''Coryphaena hippurus'') is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. It is also widely called dorado (not to be confused with '' Salmin ...

''(fiyala)'' or bluefin jack ''(handi)'', among others, but the favored fish for garudhiya is tuna and related species. When the tuna-based garudhiya is cooked until all the water evaporates, it forms a thick brown paste known as ''

rihaakuru Rihaakuru (; pronounced ) is a tuna-based thick sauce. The color varies from light brown to dark brown. It is a traditional dish of Maldivian cuisine, consumed almost daily in every household in Maldives and in Minicoy since ancient times. Rihaaku ...

'' that is highly valued in the Maldivian diet.MIFCO; Rihaakuru

References

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Asian cuisine Asian cuisine encompasses several significant regional cooking styles of Asia: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. Cuisine is a distinctive way of cooking practices and customs, usually associat ...

, prefix=Cuisine of Maldivian cuisine Food ingredients Tuna dishes National dishes

Preparation

Variants and derivatives

See also

References