Cuisine : Garudhiya - How to prepare this Maldivian fish soup

 

Garudhiya is a traditional Maldivian fish soup known for its fragrant flavors and simplicity. Here's how it's typically prepared:

Ingredients:

- Tuna (preferably skipjack tuna), cleaned and cut into chunks

- Water

- Onion, sliced

- Garlic cloves, crushed

- Curry leaves

- Rampe (pandan leaves), tied into a knot (optional)

- Green chili, slit lengthwise (optional)

- Salt, to taste

- Lime wedges, for serving

- Cooked rice, for serving

Instructions:

1. **Prepare the Tuna**: Clean the tuna thoroughly, removing any scales and innards. Cut the tuna into large chunks or steaks, leaving the bones intact, as they will add flavor to the soup.

2. **Boil Water**: In a large pot, bring water to a boil. The amount of water will depend on the quantity of soup you wish to make and the size of the tuna pieces. As a general guideline, you'll need enough water to cover the tuna completely.

3. **Add Tuna and Aromatics**: Once the water is boiling, add the tuna chunks to the pot. Allow the tuna to cook in the boiling water for a few minutes until it starts to release its flavor into the broth. Skim off any foam that rises to the surface.

4. **Add Onion, Garlic, and Curry Leaves**: Add sliced onion, crushed garlic cloves, and curry leaves to the pot. These aromatics will infuse the soup with depth of flavor. If using, add the tied pandan leaves and slit green chili for additional aroma and heat.

5. **Season**: Season the soup with salt to taste. Adjust the amount of salt based on your preference and the saltiness of the tuna.

6. **Simmer**: Reduce the heat to low and let the soup simmer gently for about 15-20 minutes, allowing the flavors to meld together and the tuna to cook through completely. Be careful not to overcook the tuna, as it can become tough.

7. **Serve**: Once the soup is ready, remove the pot from the heat. Ladle the Garudhiya into bowls, making sure to include pieces of tuna, onion, and aromatics in each serving. Serve hot with lime wedges on the side for squeezing over the soup. Garudhiya is traditionally enjoyed with cooked rice on the side.

8. **Enjoy**: Serve the Garudhiya hot as a comforting and nourishing meal. The fragrant broth and tender tuna chunks make for a satisfying dish, perfect for any time of day.

This traditional Maldivian fish soup is simple yet flavorful, showcasing the freshness of the ingredients and the culinary heritage of the Maldives. Adjust the seasoning and aromatics according to your taste preferences and enjoy the authentic flavors of Garudhiya!