Classic Maldivian Garudiya
Garudiya is a cherished traditional Maldivian dish, primarily enjoyed as a tuna soup with a clear, salty broth. This simple yet flavorful recipe captures the essence of Maldivian culinary heritage and is often served alongside rice and garnished with fresh ingredients.
Ingredients
🐟 1 large piece of tuna 400-500g
💧 3 cups of water 720ml
🧂 2 tablespoons of salt
🍚 Cooked white rice for serving
🌶️ 1 fresh red chili for garnish
🧅 1 slice of red onion for garnish
🍋 1 wedge of lime for garnish
Instructions
1- Preparation:
- Chop the tuna into small, bite-sized pieces using a silver-bladed kitchen knife with a black handle.
- Wash the chopped tuna pieces thoroughly in a light green plastic mixing bowl under running water.
2- Cooking:
- Place a GMI! stainless steel pot on a single burner gas stove and add 3 cups of water to it.
- Add 2 tablespoons of salt to the water and bring to a boil.
- Once the water is boiling, add the washed tuna pieces into the pot.
- Cook the tuna until it turns white, skimming off any white residue (scum) that forms on the surface of the boiling water using a white plastic ladle.
3- Serving:
- Once the tuna is cooked and the broth is clear, use the ladle to remove the tuna pieces from the pot and place them into a clear glass square serving dish.
- Pour the clear broth over the tuna in the serving dish.
- Serve the Garudiya hot with a plate of fluffy white rice on a light green ceramic plate, garnished with a fresh red chili, a slice of red onion, and a lime wedge.
Prep Time: 5-10 minutes
Cook Time: 10-15 minutes
Total Time: 15-25 minutes
Servings: 4
Calories: Estimated 150 per serving
Proteins: Estimated 30g per serving
Fats: Estimated 1g per serving
Carbohydrates: Estimated 0g per serving
Equipment: Blue plastic cutting board, Silver blade kitchen knife with black handle, Light green plastic mixing bowl, GMI! stainless steel pot, White plastic ladle, Single burner gas stove, Clear glass square serving dish, Light green ceramic serving plate
Cooking Tips
- Ensure the tuna is cooked until it turns white to guarantee doneness.
- Skim off white residue during cooking to maintain a clear broth.
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