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!

Comments

Post a Comment

Popular posts from this blog

Sporting icons : Ronaldinho - achievements & video of Brazilian football genius

Image
  Ronaldinho, whose full name is Ronaldo de Assis Moreira, was born on March 21, 1980, in Porto Alegre, Brazil. He is renowned for his mesmerizing skills, creativity, flair, and joyful approach to the game, earning him the nickname "The Magician" or "The King of Dribble." Playing Style: Ronaldinho's playing style was characterized by his extraordinary dribbling ability, quick feet, vision, precise passing, and audacious tricks. He was known for his flair and unpredictability on the field, often leaving defenders bewildered with his tricks, feints, and flicks. His mastery of the ball and ability to improvise made him a joy to watch, captivating audiences around the world. Career Achievements: 1. FIFA World Cup: Ronaldinho represented Brazil in two FIFA World Cups (2002 and 2006). In 2002, he played a crucial role in Brazil's triumph, scoring two goals in the quarter-final against England and providing the assist for Rivaldo's goal in the final against Ger
Read more

Humintas - How to prepare this Latin American cake

Image
  **Humintas** are traditional South American steamed corn cakes that are both sweet and savory. Here's a detailed guide on how to prepare Humintas: ### Ingredients : #### For the Dough: - 2 cups cornmeal - 1 cup all-purpose flour - 1 cup fresh corn kernels (or thawed frozen corn) - 1 cup milk - 1/2 cup lard or unsalted butter, melted - 1/2 cup grated queso fresco or feta cheese - 1/4 cup sugar - 1 teaspoon baking powder - Salt to taste #### For the Filling: - 1 cup fresh cheese (queso fresco or feta), diced - 1/2 cup raisins (optional) - 1/4 cup chopped fresh basil or mint leaves #### For Wrapping: - Corn husks, soaked in warm water for at least 1 hour ### Instructions : #### **Dough Preparation:** 1. In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and a pinch of salt. 2. In a blender, blend fresh corn kernels with milk until you get a smooth mixture. 3. Add the corn-milk mixture to the dry ingredients, along with melted lard or butter. Mix w
Read more

Shyam Bahadur: How was the Movie ? - review

Image
  Sam Bahadur!  This is the name of Vicky Kaushal's film released this week .  And... This film is based on the life of the country's first Field Marshal Sam Manekshaw.  Shyam Manekshaw's   brief introduction is that he played an important role along with Indira Gandhi in separating East Pakistan from Pakistan and establishing Bangladesh and strengthening India.  When Indira Gandhi took a strong decision on the political axis, Sam Manekshaw, as the topmost officer of the army, created history by making this decision of Indira Gandhi successful.  Before the war, he had written to Indira Gandhi on a pamphlet telling her when the war would start.  Even before this war of 1971, he displayed bravery on many occasions.  He was in service since the time when India and Pakistan were one country and there was British rule.  During his forty years of service, from the Second World War to the India-China War of 1962, he led the country to victory in many major battles.  Beginning: The
Read more