 The remaining "fish-soup" (Garudhiya) is left with "Bondi" (balls of tuna scraps scraped off the bones), and is kept boiling in low fire until most water evaporates.The resulting concentrated fish soup becomes a thick paste which is known in Dhivehi as Rihaakuru.Rihaakuru is eaten pure in the Maldives along with rice, taro, roti or breadfruit.