Method
- Combine tuna, water, curry leaves, ginger, garlic and salt in a heavy pot. Bring to a simmer.
- Skim foam carefully. Cook 25 minutes — the tuna releases its rich flavour into the broth.
- Lift out the tuna; flake. Strain the broth through fine cheesecloth.
- Return the flaked tuna to the broth.
- Cook the rice separately in salted water until just tender.
- Serve garudhiya in deep bowls. Top each with sliced red onion, chilies and a squeeze of lime. Eaten over rice; the diner pours broth into the rice and eats with hands.
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.
Cultural Note
Garudhiya is the Maldivian universal soup — every Maldivian family eats garudhiya several times a week. The dish is made from fresh tuna (skipjack or yellowfin); each Maldivian island has slight variations. Lunch is often rice-and-garudhiya at every Maldivian household.
