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Garudhiya

Name: Garudhiya
Total time: 40 min
Yield: Serves 4
Cuisine: Maldives
Ingredients: 400g Skipjack Tuna; 1L Water; 1 tsp Salt; 4 Curry Leaves; 1/2 Onion; 2 Green Chili Pepper; 1 Lime; To taste Cooked rice

Soup

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Clear broth of skipjack tuna simmered with just salt and water — considered the origin of Maldivian cuisine.

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📖 The Story Behind This Dish

Garudhiya is a simple soup of skipjack tuna simmered in nothing but water and salt, said to be the origin of Maldivian food culture. It's eaten with rice, lime, chili, and onion. Simmered down for hours, this broth becomes rihaakuru, the rich fish paste that's the Maldives' all-purpose seasoning.

🌆 Where it's eaten: At dinner in a Maldivian fishing village, men simmer the day's skipjack catch in a big pot and pour the clear broth over white rice with a squeeze of lime.

🥕 Ingredients (serves 4)

Skipjack Tuna 400g
Water 1L
Salt 1 tsp
Curry Leaves 4
Onion 1/2
Green Chili Pepper 2
Lime 1
Cooked rice To taste

👩‍🍳 Instructions

Cut the skipjack into large pieces and rinse.
Bring water, salt, and curry leaves to a boil in a pot and add the fish.
Simmer on low for 20 minutes, skimming.
Set out sliced onion, chopped chili, and lime wedges on a separate plate.
Serve the broth and fish in bowls with rice and the condiments, squeezing over lime to eat.

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