Cara membuat
- Masukkan tuna, air, daun kari, jahe, bawang putih, dan garam ke dalam panci tebal. Didihkan perlahan.
- Buang busa yang muncul dengan hati-hati. Rebus dengan api kecil selama 25 menit - tuna akan melepaskan rasa kayanya ke dalam kaldu.
- Angkat tuna dari kaldu; suwir-suwir. Saring kaldu melalui kain saring halus.
- Kembalikan suwiran tuna ke dalam kaldu.
- Masak nasi terpisah dalam air bergaram hingga matang dan pulen.
- Sajikan garudhiya dalam mangkuk dalam. Beri taburan bawang merah iris, cabai, dan perasan jeruk nipis di atasnya. Disantap di atas nasi; penyantap menuangkan kaldu ke nasi dan menyantapnya dengan tangan.
Common questions
Can Garudhiya be made ahead?
Garudhiya is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 35 minutes.
Is Garudhiya spicy?
Garudhiya as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Garudhiya vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Garudhiya to make at home?
Garudhiya is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can Garudhiya be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Garudhiya adalah sup universal Maladewa - setiap keluarga Maladewa menikmati garudhiya beberapa kali dalam seminggu. Hidangan ini dibuat dari tuna segar (cakalang atau sirip kuning); setiap pulau di Maladewa memiliki variasi kecil. Makan siang sering kali berupa nasi-dan-garudhiya di rumah-rumah Maladewa.
