Garudhiya
The Maldives' staple clear fish broth, traditionally made from whole tuna including the head and bones, once a way to use less-desirable cuts, not just fillets. The broth itself is genuinely simple — just fish, salt, and water — with chile, onion, and lime added individually at the table rather than cooked into the pot; adding coconut milk or heavy spicing to the broth itself turns it into a different dish, mas riha, so the two shouldn't be conflated.
Seafood
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 kg tuna pieces, bone-in (yellowfin or skipjack)
- 1.5 liters water
- Salt
- Curry leaves (optional)
- Cooked rice, to serve
- Fresh chile, onion, and lime, to serve
Steps
- Clean and cut the fish, keeping the bones in.
- Boil in salted water, skimming the foam, for about 20 minutes until cooked.
- Serve the broth hot with rice.
- Let diners garnish individually with chopped chile, onion, and a squeeze of lime.