Garudhiya (Maldivian Fish Broth)
Experience the delicate and aromatic flavors of Maldivian cuisine with Garudhiya, a traditional fish broth that is simple yet deeply satisfying. This clear, spiced fish soup is a staple in Maldivian households and is often enjoyed with rice, lime, and chili for a refreshing and wholesome meal.
Ingredients
- 500 g tuna (fresh or skipjack), cut into chunks
- 6 cups water
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1-inch piece of ginger, sliced
- 2–3 curry leaves
- 1–2 green chilies, slit (optional)
- Salt to taste
- Lime wedges, for serving
- Cooked rice, for serving
Instructions
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Prepare the Fish Broth
In a large pot, combine water, onion, garlic, ginger, curry leaves, and green chilies. Bring to a boil over medium heat.
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Cook the Fish
Add the tuna chunks to the boiling water. Reduce heat and simmer gently for 10–15 minutes, or until the fish is cooked through and tender. Skim off any foam that rises to the surface.
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Season
Add salt to taste. For extra flavor, gently press the fish with a spoon to release some of its natural juices into the broth.
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Serve
Ladle the hot Garudhiya into bowls. Serve with steamed rice, lime wedges, and optional chili for added spice. The clear broth is perfect for sipping or combining with rice for a comforting meal.
Serving
Garudhiya embodies the simplicity and freshness of Maldivian cooking. Pair it with local condiments such as chopped onions, chili, and lime to enhance the flavors. It’s a nourishing dish that warms the soul and highlights the natural taste of fresh fish.
