Garudhiya

What it really is

Clear Maldivian tuna broth, typically seasoned simply with salt and served with rice and lime.

Garudhiya is a clear Maldivian fish broth and a local staple, usually prepared with tuna and seasoned simply. It is often served with rice and lime. The broth’s light appearance differs from thick coconut curries, though household seasonings and accompaniments vary.

Fish is simmered in water to make a clear broth. Tuna is the usual fish in the familiar Maldivian form, and salt is a common basic seasoning. The cooking liquid carries the fish flavor while remaining relatively thin. Some versions include curry leaves, onion or other aromatics, but a long ingredient list is not necessary to define the dish. This simplicity makes the freshness and type of fish especially noticeable.

Garudhiya is often served as part of a meal with rice, lime and other sides. It may be eaten at different times of day and can accompany dried or smoked fish preparations. The broth is distinct from mas riha, a richer tuna curry, and from coconut-based soups. A restaurant serving a more elaborate version should describe the added ingredients rather than assuming diners know them.

How it's served

Serve hot in a bowl, with rice and lime offered alongside. Some diners pour the broth over rice; sides vary by meal.

How to write it on the menu

Describe it as Maldivian tuna broth and state any added aromatics. Confirm fish species, stock ingredients and shared utensils before making allergen or dietary claims.