A clear, fragrant broth of fresh tuna simmered with curry leaves, pandan, and chili. The Maldives' national comfort food, served with rice and lime.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: fresh lime juice, sliced chili, curry leaves
Accompaniments: steamed rice, roshi (flatbread), onion-chili condiment
Instructions
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1
Pour the water into a large pot and add the curry leaves, knotted pandan leaves, sliced ginger, and dried red chillies. Bring the aromatic liquid to a rolling boil over high heat and let it bubble for five minutes.
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2
Rinse the tuna chunks under cold water to remove any blood or residue, then lower them gently into the boiling aromatic water along with the sliced onion. Return the liquid to a steady simmer.
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3
Reduce the heat to medium and cook the tuna for twelve to fifteen minutes, occasionally skimming any foam or scum that rises to the surface with a ladle and discarding it to keep the broth clear.
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4
Test the tuna by flaking a small piece with a fork; it should be cooked through but still moist and firm rather than dry or crumbly. The broth should be clear with a delicate fish flavour, not cloudy.
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5
Remove the pot from the heat and season with salt and fresh lime juice, stirring gently to dissolve the salt without breaking the tuna chunks apart. Taste and adjust the balance of salt and citrus.
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6
Serve the garudhiya by placing steamed rice in deep bowls and ladling the clear tuna broth and fish chunks over the top. Offer fresh lime wedges and sliced chilli on the side for individual seasoning.
Did You Know?
Garudhiya is so essential to Maldivian life that fishing boats brew it on deck from the day's catch.
Chef's Notes
Equipment Tips
- large pot
- ladle
- strainer
Garnishing
fresh lime juice, sliced chili, curry leaves
Accompaniments
steamed rice, roshi (flatbread), onion-chili condiment
The Story Behind Garudhiya
The Story: Garudhiya is the quintessential Maldivian dish: a clear, aromatic tuna broth made by simmering chunks of fresh skipjack tuna with pandan leaves, curry leaves, chili, and sometimes a touch of garlic and onion, then straining or serving with the fish pieces intact. The broth is ladled over steamed rice and accompanied by lime, chili, and onion on the side, allowing each diner to adjust the flavor. This deceptively simple soup represents centuries of Maldivian fishing culture distilled into a single bowl.
On the Calendar: Garudhiya is everyday food, eaten at lunch and dinner throughout the Maldives. It is the most basic and universal Maldivian meal, consumed by every social class on every inhabited island. Its simplicity makes it accessible even to the poorest families, requiring only fresh tuna and a few aromatics.
Then & Now: The recipe has remained virtually unchanged for generations, as the combination of fresh tuna and minimal seasonings requires no improvement. Modern Maldivians may eat more varied diets influenced by tourism and imports, but garudhiya remains the comfort food baseline to which islanders return.
Legacy: Garudhiya is the Maldives in liquid form: the ocean's bounty prepared with restraint, seasoned by the salt air, and shared in a culture where the sea provides everything.
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