[2] 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 foam or scum (filleyo) is carefully removed while boiling and is later discarded.

[1] Sometimes Maldivians use chilies, curry leaves and onions to flavor the garudhiya according to their taste, however, mostly this broth is cooked simply using fish, salt and water.

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.