Garudhiya – Maldivian clear tuna broth | NordMad
Soup

Garudhiya – Maldivian clear tuna broth | NordMad

Maldivian national soup: clear broth made from fresh tuna with pandan leaves, curry leaves and lime. Served with rice, roshi and fresh chili. Pure, simple and entirely distinct from coconut-based fish soups.

TraditionalEverydayComfort foodSoupDinnerDairy-free
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Rate:
35 min total
4 servings
Very Easy

Ingredients

servings

  • Garudhiya

    • 400 g fresh tuna, in large chunks
    • 1 l water
    • 10 stk curry leaves
    • 2 stk pandan leaves, tied in a knot
    • 1 stk onion, quartered
    • 3 stk fresh green chilies, split
    • 2 stk limes, quartered (for serving)
    • 1 tsk salt

Instructions

  1. 1

    Make the broth

    1. Bring water to a boil in a pot. Add the tuna, onion, pandan leaves, curry leaves and chili.
    2. Lower the heat and let it simmer for 20 minutes. Skim any foam that rises to the surface.
    20 min
    Pot
  2. 2

    Serve garudhiya

    1. Season the broth with salt. Remove the pandan leaves.
    2. Divide the fish chunks into bowls and ladle the clear broth over. Serve with lime wedges, rice and roshi on the side.
    5 min
    Bowl

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Details

Tips

Preparation

  • • Use the freshest tuna you can find — it is the entire dish, so quality is crucial.

Cooking

  • • Never boil too vigorously — a gentle simmer gives the clearest broth.

Serving

  • • Squeeze plenty of lime over — that's the traditional Maldivian touch that lifts the soup.

Author

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Nordmad

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Author

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Nordmad