Garudhiya

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.