Garduhiya is a simple but satisfying Fish Broth made with tuna and seasoned simply with curry leaves and onion. It’s a traditional Maldivian dish that has been loved and shared for centuries! You can eat it as it is, or use it as the base of your next soup!
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There’s something beautifully simple about a bowl of fish broth. It’s clear and aromatic and captures the very essence of island living. It comes together with just a few fresh ingredients including fresh tuna, water, salt, and simple seasoning of curry leaves and chili.
This humble dish is a staple across the Maldives. It’s the kind of food that feels simple and fresh. Whether served with rice, coconut (or maybe coconut rice!), or a squeeze of lime, Garudhiya is proof that minimalism in the kitchen doesn’t have to mean boring!
Recipe Origin
Garudhiya is a traditional Maldivian dish that dates back centuries to a time when islanders depended on the ocean for sustenance. This simple broth was a way to use up the less appetizing parts of fish from the day’s catch including the heads, tails and fins, though it could also include the larger chunks too.
Over time it has evolved into a daily staple, found in just about every household. It’s a simple, nourishing dish that’s high in protein and rich in flavor.
I’m not someone that typically loves a strong fish flavor, so I wasn’t sure how I was going to feel about this dish. But the addition of the curry leaves and onion made it taste homey and delicious. I enjoyed the taste quite a bit!
My Thoughts on Garudhiya
After testing my Fish Broth from the Maldives, I sat down to record some quick thoughts on what went well, what my biggest challenges were, and anything I could think of to help you enjoy this recipe as well! Watch the video below.
Why Try This Recipe
- Simple Nourishment: Garudhiya is made with just a handful of ingredients that result in a clear, flavorful fish broth. It’s light, clean and nutritious.
- Comforting: The beauty of this dish is its simplicity. The warm, simple soup is good for the body and the soul!
- A Taste of the Maldives: You don’t need a passport to experience island cuisine. This recipe brings a touch of tropical authenticity straight to your kitchen in its simplest form.
Key Ingredients for Garudhiya
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Water: Using less water will provide a more flavorful stock. If you want a milder broth, use more water!
- Tuna Steak: I used a tuna steak because it was the easiest raw tuna to find and I loved having pieces of fish in my fish broth. I have also seen this dish made with the boney, rough parts of the fish, getting every bit of benefit from the fish!
- White onion: The flavor of white onion perfectly compliments the tuna by sweetening the broth a bit!
- Curry leaves: Curry leaves add depth of flavor to the broth. They are an aromatic in this recipe, adding a hint of flavor rather than full spice. You can buy them fresh from a local Indian or Asian market.
- Dried chili: Chili pepper adds just a hint of spice to the broth which makes it warm and comforting.
- Toppings: White rice, red onion slices, lime slices, and peppers, for serving
How to Make this Recipe
Step One: Boil your water on the stove, then add salt. Cut your tuna into cubes.
Step Two: Add the tuna, onion, curry leaves and chili pepper into your pot. As the broth is boiling, use a spoon or ladle to skim any white foam from the top and discard.
Step Three: Ladle over rice and add lime, red onion or peppers are desired.
Expert Tips
- To serve, place the rice and any toppings you prefer in your bowl first and ladle the fish broth over the top to warm it all up together.
- This dish is often served with some grilled reef fish on the side, covered in chili paste.
- This dish is traditionally eaten with your hands but if you’re uncomfortable with that idea, utensils work just fine!
- We skim the foam from the broth to keep it clear and remove any unpleasant flavor.
Recipe FAQs
Traditionally, Garudhiya is made with fresh tuna which is abundant in the Maldives. If tuna is difficult for you to find, you could make a similar dish with mahi-mahi or swordfish.
While this recipe would work with frozen fish, fresh fish is recommended. If you decide to use frozen, make sure it is thawed and cleaned.
This recipe will not work with canned or cooked fish as the extra cooking may make the meat rough.
You may find this fish broth served with coconut rice, grated coconut, lime wedges, chili, onion or pandan leaves. It’s also often served with additional meat or grilled reef fish on the side.
If you are using this fish broth as a way to form the basis of a soup, like this Lohikeitto Finnish Salmon Soup, you can just add it into whatever recipe calls for it!
The broth isn’t spicy but the chili does add a hint of warmth. If you’re sensitive to spice, you can omit the chili.
This broth is best enjoyed fresh but it can definitely be stored in the refrigerator for up to three days. Reheat gently over low to medium heat and avoid boiling again to preserve the flavor.
Did you enjoy this recipe for Garudhiya? If so, check out these other recipes I’ve selected just for you:
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Garudhiya
Ingredients
- 4 cups water
- 1 ½ tsp salt
- ½ lb tuna steak, chopped into 1” pieces and rinsed
- ½ white onion, sliced
- 5 curry leaves
- 1 dried chili
- white rice, red onion slices, lime slices, and peppers, for serving
Instructions
- Heat 4 cups water in a medium pot on the stove. When the water comes to a simmer, add 1 ½ tsp salt.
- When the water reaches a full boil, add ½ lb tuna steak pieces, ½ white onion slices, 5 curry leaves, and 1 dried chili and then return to a simmer again.
- Cook the tuna until it turns white, about 5 minutes. As it’s cooking, use a spoon or a ladle to skim as much of the white foam from the top of the water as possible, discarding it.
- Serve with white rice and eat with your hands. Enjoy!
Video
Notes
- Water: If you want a milder broth, use more water!
- Tuna Steak: I used a tuna steak because it was the easiest raw tuna to find and I loved having pieces of fish in my fish broth. I have also seen this dish made with the boney, rough parts of the fish, getting every bit of benefit from the fish!
- Toppings: White rice, red onion slices, lime slices, and peppers, for serving.
- To serve, place the rice and any toppings you prefer in your bowl first and ladle the fish broth over the top to warm it all up together.
- This dish is often served with some grilled reef fish on the side, covered in chili paste.
- This dish is traditionally eaten with your hands but if you’re uncomfortable with that idea, utensils work just fine!
- We skim the foam from the broth to keep it clear and remove any unpleasant flavor.
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