Muffins recipes

National dish of Maldives

flag of Maldives

  • Independence: 7. 8. 2008
  • Capital: Malé
  • Official language: Maldivian (Divehi)
  • Population: 328 536
  • Area: 298 km2
  • International code: MV
  • Currency: Maldivian rufiyaa (MVR)
map of Maldives



  • 500g Tuna Steak
  • 1 Litre Water
  • 1 sliced onion
  • 1 Sliced Chilli
  • 10 diced curry leaves
  • Salt to taste
Garudhiya is national food (dish) of Israel


Throw it all in a pot and simmer it for 20 mins.


Garudiya is a clear fish broth. It is one of the basic and traditional food items of the Maldivians. In order to cook garudiya tuna fish (skipjack (kandumas or goda), yellowfin tuna (kanneli), little tunny (latti), or frigate tuna (raagondi) are cut up following a traditional pattern. After having had the gills and some of the innards thrown away, the fish is then carefully washed and boiled in water with salt, until it is well cooked. The foam or scum (filleyo) is carefully removed while boiling and is later discarded. Despite the introduction of new items in the Maldivian cuisine, garudiya is still favoured on every Maldivian table, as it has been for generations. Garudiya is usually eaten with rice, but it can also be eaten with roshi (chapati). When eaten with taro (alocassia), or breadfruit, grated coconut is added. Some Maldivians use chilies, curry leaves and onions to flavor the garudiya according to their taste, however, mostly garudiya is cooked simply using fish, salt and water. Garudiya could be also obtained using other fishes like wahoo (kurumas), Coryphaena hippurus (fiyala) or bluefin jack (handi), among others, but the favored fish for garudiya is tuna and related species. When the tuna-based garudiya is cooked until all the water evaporates, it forms a thick brown paste called Rihaakuru.

© 2011-2015 Site Map Info