This is one of the oldest dishes in the Maldives and is still used very often. It is basically a broth and is generally served at least once a day in a Maldivian household. Garudiya is colourless and is made using fish. After the fish is filleted and cleaned, it is then cooked with salted boiling water. This produces foam on the top, which has to be removed from the dish. While this is the original recipe, some add chillies, onion or curry leaves for flavour. Garudiya is then served warm with rice and flat bread. This dish can even be found in most resorts in Maldives i. There's a variant of this called Rihaakuru, where the soup is boiled until the water evaporates, leaving a thick brown paste which is consumed as a side dish.