Garudhiya

About This Recipe

Garudhiya is the national dish of Maldives—a simple, flavorful fish broth served with rice, lime, and fresh vegetables. Rooted in the everyday cooking of Maldivian kitchens, Garudhiya balances technique and tradition: the fish (tuna or mackerel) is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the fish (tuna or mackerel), the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 600 gfish (tuna or mackerel)
• 5 cupswater
• 1 tbspsalt
• 1 tbspchili powder
• 2 clovesgarlic, crushed
• 1 limejuice

Instructions

1. 1

   Boil fish

   Place fish in boiling salted water

2. 2

   Simmer

   Cook 15 minutes until fish falls apart

3. 3

   Strain

   Remove bones, keep clear broth

4. 4

   Season

   Add chili powder, garlic, and lime juice

5. 5

   Serve

   Serve hot with rice and fresh herbs

Variations

• •

  Add coconut milk for richness

• •

  Include onions and fresh herbs

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Drink fresh; refrigerate broth for 2 days Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions