Garudhiya (Garudhiya)
Overview
Garudhiya is a clear fish broth and one of the oldest everyday foods of the Maldives. Fresh skipjack, yellowfin or frigate tuna is cleaned, cut into pieces and simmered in salted water, sometimes with curry leaves, onion and chilli, while the scum is skimmed off. The result is a light, clean and very fishy broth with tender chunks of tuna. It is eaten with steamed rice, roshi flatbread or boiled breadfruit, and at the table each person adds lime juice, sliced onion and fresh chilli to taste. Garudhiya that is boiled down for many hours becomes rihaakuru, a thick brown fish paste.
History
Tuna fishing with pole and line has been the main livelihood of the Maldives for centuries, and garudhiya was the daily meal of fishing families on almost every island. Leftover broth was boiled down into rihaakuru, which keeps for a long time and is still an important seasoning. Despite many new dishes in Maldivian kitchens, garudhiya remains a much-loved home meal, often eaten at lunch with rice.
Main ingredients
Skipjack tuna, water, salt, curry leaves, onion, chilli. The soup is built on clear tuna broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups
Recipe
Method
- 1
Bring the water to the boil with the salt, curry leaves, onion and chillies.
- 2
Add the tuna and bring back to a gentle simmer.
- 310 min
Skim off the foam carefully for the first 10 minutes.
- 425 min
Simmer gently for 20 to 25 minutes, until the fish is cooked and the broth is clear.
- 5
Serve with rice, lime, onion and chilli.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
