Garudhiya (Garudhiya)
The Quirky Foodster Team
Ingredients
- Fresh tuna steaks — 500 g (1 lb 2 oz)
- Water — 1.5 L (6 cups)
- Pandan leaf, tied in a knot — 1
- Curry leaves — 6
- Onion, quartered — 1
- Salt — to taste
- Lime, cut into wedges, to serve — 1
- Green chillies, sliced, to serve — 2
Method
- Place the tuna, water, pandan leaf, curry leaves and onion into a large pot.
- Bring to a boil, then reduce to a simmer and skim off any foam.
- Simmer gently for 20 minutes until the tuna is fully cooked and the broth is fragrant.
- Remove the tuna, flake the flesh off the bone, and discard the pandan leaf and onion pieces.
- Return the flaked tuna to the pot and season with salt to taste.
- Ladle into bowls and serve with lime wedges, sliced chilli and onion at the table.
Introduction: A clear, deeply savoury tuna broth simmered with just a handful of ingredients, considered the backbone soup of Maldivian home cooking.
Cultural Background: Garudhiya is often described as the Maldivian equivalent of chicken soup — simple, restorative, and present at nearly every family table. It is traditionally eaten by crumbling roshi into the broth and adding rice, lime, chilli and onion to taste at the table.
Tips: Don’t over-boil — a gentle simmer keeps the broth clear rather than cloudy. Serve immediately after adding the lime, as the acidity is meant to be fresh at the table, not cooked in.
Variations: Some households add a few slices of drumstick (moringa) pod for extra vegetables. Crumble roshi directly into the bowl for a heartier, traditional way to eat it.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat until just simmering; avoid a rolling boil to protect the delicate flavour.
Nutrition: Per serving (approx.): 180 kcal, 26 g protein, 6 g fat, 3 g carbohydrate.
FAQs:
Q: Can I use canned tuna?
A: Fresh tuna is strongly preferred, as the bones and gentle simmering
Q: Is garudhiya spicy?
A: The broth itself is mild; heat is added at the table with fresh chilli.
- Fresh tuna steaks — 500 g (1 lb 2 oz)
- Water — 1.5 L (6 cups)
- Pandan leaf, tied in a knot — 1
- Curry leaves — 6
- Onion, quartered — 1
- Salt — to taste
- Lime, cut into wedges, to serve — 1
- Green chillies, sliced, to serve — 2
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