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Garudhiya or garudiya () 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 tuna (kanḍumas or goḍa), yellowfin tuna (kanneli), little tunny (lațți), or frigate tuna (raagonḍi).Xavier Romero-Frias, 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. Eating on the Islands - As times have changed, so has the Maldives' unique cuisine and culture
Garudhiya is usually eaten with steamed rice, but it can also be eaten with roshi, the Maldivian chapati. When eaten with steamed taro ( Alocasia and Colocasia), or with steamed breadfruit, grated coconut is added.
Kekki garudhiya is a variant of garudhiya with spices.
Garudiya could be also obtained using other fishes like wahoo (kurumas), mahi-mahi (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 that is highly valued in the Maldivian diet. MIFCO; Rihaakuru
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