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Garudhiya
Garudhiya is a clear fish broth, a cornerstone of Maldivian cuisine. Made by simmering fresh tuna in water with minimal aromatics, it's a light yet deeply flavorful soup, often served with rice, lime, and chili.
ð§ ææ
- 500 g Fresh tuna(boned and cut into 1-2 inch chunks (reef fish or other firm white fish can be substituted))
- 1.5 liters Water
- to taste Salt
- 1/2 medium Onion(sliced (optional))
- 6-8 sprigs Curry leaves((optional))
- 1-2 Dried chili(optional, for heat)
ðšâð³ äœãæ¹
- 1
In a medium pot, bring the water to a boil over medium-high heat. Add salt to taste.
- 2
Gently add the tuna chunks to the boiling water. If using, add the sliced onion, curry leaves, and dried chili.
- 3
Reduce the heat to low and simmer. Skim off any foam or scum that rises to the surface regularly to ensure a clear broth.
- 4
Continue to simmer for at least 20-30 minutes, or until the fish is cooked through and flakes easily. The broth should be flavorful.
- 5
Remove the curry leaves and chilies if desired. Serve the Garudhiya hot, ladled over steamed white rice. Accompany with lime wedges for squeezing and optional chopped chili or onion for garnish.
ð¡ ããã®ã³ã
- âFor a richer flavor, use less water. For a milder broth, use more water.
- âSkimming the scum is crucial for a clear and clean-tasting broth.
- âFresh tuna is preferred for the best flavor, but frozen tuna can also be used.
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- Some add a small piece of ginger or garlic to the broth for extra aroma.
- Can be served with a side of grilled fish or a simple vegetable salad.