COPPERGarudhiya recipe
A clear Maldivian broth of tuna simmered in salted water and patiently skimmed, seasoned only at the table.
Ingredients
- 600 g skipjack tuna
- 1500 ml water
- 2 tsp salt
- 10 curry leaves
- 1 onion
- 2 dried chilies
- 1 lime
How to make Garudhiya
- Cut 600 g of very fresh skipjack tuna into thick chunks and keep the head and bones, which carry most of the flavour.
- Rinse the pieces thoroughly to wash out the blood, or the broth will taste muddy.
- Bring 1.5 l of water with 2 tsp salt to the boil and slide the fish in.
- Skim off the grey foam, filleyo, as soon as it rises and keep skimming. This is what keeps the broth clear.
- Simmer gently 20 to 25 minutes until the fish is cooked through, never at a rolling boil.
- Add 10 curry leaves and 2 dried chilies for the last 5 minutes if you want it flavoured, though many households keep the broth plain.
- Ladle the broth and fish over steamed rice, and let each person add chopped onion, chili and a squeeze of lime at the table.
What is Garudhiya?
Garudhiya is a traditional dish from Maldives, simmered in one pot, and takes about 40 minutes from start to finish. It is built around skipjack tuna. The recipe below uses 7 ingredients and is written out step by step.
How long does Garudhiya take?
At 40 minutes it is quicker than 89% of the 586 dishes in Copper's atlas. The method runs to 7 steps, the longest being 25 minutes.
Any tips for making Garudhiya?
Rinse the blood out of the tuna and skim the grey foam as soon as it rises, keeping a gentle simmer: that is what keeps the broth clear.
How Garudhiya compares
Hard to find elsewhere: skipjack tuna (1) and dried chilies (2).
Cooked with the same thing elsewhere
Other traditional dishes built on chili, from other countries.
- Calulu 🇦🇴 Angola
- Fakoye 🇲🇱 Mali
- Laksa 🇲🇾 Malaysia
- Akabenz 🇷🇼 Rwanda
- Beef noodle soup 🇹🇼 Taiwan
- Chikanda 🇿🇲 Zambia
Copper documents Maldives alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.