Garudhiya

Clear tuna broth served over rice with lime and chili.

Ingredients

• 800 g Fresh tuna
• 1 Onion
• 12 Curry leaves
• 3 Chilies
• 2 Lime
• 2 tsp Salt
• 8 cups Water

Method

1. Start cold — Put the tuna in cold salted water and bring slowly to a simmer.
2. Skim carefully — Remove every trace of foam — garudhiya should be completely clear.
3. Simmer gently — Cook 30 minutes at a bare tremble; boiling clouds the broth.
4. Add aromatics — Add the onion and curry leaves for the last 10 minutes.
5. Garudhiya is ready — Serve over rice with lime, chili and onion added at the table.

More Maldives recipes

• Mas Huni
• Bis Keemiya