Garudhiya (Maldivian Clear Tuna Broth)

About This Recipe

Garudhiya is the soul of Maldivian cuisine: a pellucid, golden broth simmered from fresh tuna, salt, and pandan leaf, achieving remarkable depth from the simplest of ingredients. Served at room temperature or warm, it is poured over steamed rice at virtually every Maldivian meal and eaten with a squeeze of lime, chopped green chilli, and sliced shallots alongside. The dish speaks to the Maldives' reliance on the sea — tuna has been the archipelago's most important food and export for over 2,000 years. In its purity and elegance, garudhiya is one of the Indian Ocean's great culinary achievements.

Ingredients

Serves 4

• 800 gfresh skipjack or yellowfin tuna steaks
• 1.5 Lwater
• 1.5 tspsea salt
• 2pandan leaves, knotted
• 2 cupssteamed rice (to serve)
• 3green chillies, sliced (to serve)
• 4shallots, sliced (to serve)
• 2limes, cut into wedges (to serve)

Instructions

1. 1

   Prepare tuna

   Cut tuna into 5 cm chunks. Remove any dark bloodline which can make the broth bitter.

2. 2

   Simmer

   Bring water to a gentle simmer in a large saucepan. Add tuna, salt, and pandan leaves. Simmer gently (never boil vigorously) for 30–40 minutes.

3. 3

   Skim and clarify

   Skim any grey foam from the surface regularly throughout cooking. The finished broth should be clear and golden.

4. 4

   Strain and serve

   Remove the tuna (it can be served alongside or used in mas huni). Strain the broth through a fine sieve. Pour over steamed rice and serve with lime, chilli, and shallots on the side.

Variations

• •

  Add a few curry leaves and a bruised lemongrass stalk for fragrance.

• •

  Include a thumb of fresh ginger for warmth.

• •

  Use the strained tuna flesh to make mas huni, so nothing is wasted.

Storage

Refrigerate broth for up to 3 days. It will gel when cold — reheat gently to serve.

Frequently Asked Questions