World Cuisines

Garudhiya

Maldives

The clear tuna broth: garudhiya — tuna poached in water with curry leaves, onions and chiles into a fragrant, crystal broth, served over rice with lime, chile and fried onions — the Maldives' soul soup.

What it is

The clear tuna broth: garudhiya — tuna poached in water with curry leaves, onions and chiles into a fragrant, crystal broth, served over rice with lime, chile and fried onions — the Maldives' soul soup. Ingredients: fresh tuna, water, onions, curry leaves, pandan (in some islands), chiles, salt; rice, lime, theluli mas (fried tuna condiments). Recipe: 1) Simmer tuna gently in salted water; skim. 2) Add onions, curry leaves and chiles. 3) Serve the clear broth over rice. 4) Finish with lime and fried onion oil. Serve: daily, everywhere — garudhiya is the taste of home. Flavor: pure tuna, fragrant, clean. History: garudhiya is centuries old — the soup a fishing nation makes from its finest catch without hiding it. See also: Mas Huni, Fihunu Mas.

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