Garudhiya

Garudhiya Recipe - Traditional Maldivian Tuna Soup

Region / culture: Maldives | Cooking time: 20 minutes | Servings: 4

Introduction

Garudhiya is a traditional Maldivian fish soup that is simple yet flavorful. It is a staple dish in the Maldives and is often enjoyed with rice or flatbread. The broth is made by simmering fish bones, head, and trimmings with spices and aromatics to create a rich and fragrant soup.

History

Garudhiya has been a popular dish in the Maldives for centuries. It is a simple and humble dish that showcases the fresh seafood that is abundant in the region. The soup is traditionally made with tuna, which is a staple in Maldivian cuisine. Garudhiya is often enjoyed as a light and nourishing meal, especially during the hot summer months.

Ingredients

500 g of tuna (fillets cut into 2-inch slices and fish bones, head, and trimmings)
8 dried cherry peppers
6 curry leaves
100 g of thinly sliced onion
juice of 1 lime
3.5 liters of water
salt to season

How to prepare

Boil all the ingredients, except lime juice, over low heat for 20 minutes. Skim off any impurities.
After removing from the heat, add lime juice. Adjust the seasoning. Serve hot.

Variations

Add vegetables such as carrots, potatoes, or pumpkin to the broth for a heartier soup.
Use different types of fish or seafood to create a unique flavor profile.
Add coconut milk for a creamy and rich broth.

Cooking Tips & Tricks

Use fresh fish bones, head, and trimmings for the best flavor.

- Skim off any impurities that rise to the surface while simmering the broth.

- Adjust the seasoning with salt and lime juice to taste.

- Serve the Garudhiya hot with rice or flatbread for a complete meal.

Serving Suggestions

Serve Garudhiya hot with steamed rice or flatbread for a complete meal. Garnish with fresh cilantro or mint leaves for added flavor.

Cooking Techniques

Simmer the broth over low heat to extract the flavors from the fish bones and trimmings.

- Skim off any impurities that rise to the surface while cooking.

- Adjust the seasoning with salt and lime juice to taste.

Ingredient Substitutions

Use any firm white fish for the broth, such as cod or halibut.

- Substitute fresh chili peppers for dried cherry peppers.

- Use lemon juice as a substitute for lime juice.

Make Ahead Tips

Garudhiya can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the soup over low heat before serving.

Presentation Ideas

Serve Garudhiya in individual bowls garnished with fresh herbs and a wedge of lime. Serve with steamed rice or flatbread on the side.

Pairing Recommendations

Garudhiya pairs well with a side of coconut sambal or a fresh salad. Enjoy with a cold glass of limeade or coconut water for a refreshing meal.

Storage and Reheating Instructions

Store any leftover Garudhiya in an airtight container in the refrigerator for up to 3 days. Reheat the soup over low heat on the stovetop before serving.

Nutrition Information

Calories per serving

A serving of Garudhiya typically contains around 150-200 calories, making it a light and nutritious meal option.

Carbohydrates

Garudhiya is a low-carbohydrate dish, making it a good option for those following a low-carb diet. The carbohydrates in this dish mainly come from the onions and curry leaves used in the broth.

Fats

Garudhiya is a low-fat dish, as the broth is made primarily from fish bones and trimmings. The small amount of fat in this dish comes from the natural oils in the fish.

Proteins

Garudhiya is a high-protein dish, thanks to the fish bones and trimmings used to make the broth. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Garudhiya is rich in vitamins and minerals, particularly vitamin C from the lime juice and vitamin A from the fish. The curry leaves also provide a good source of iron and calcium.

Alergens

Garudhiya contains fish and may not be suitable for those with fish allergies. It is also important to check for any allergies to the other ingredients used in the recipe.

Summary

Garudhiya is a nutritious and low-calorie dish that is rich in protein, vitamins, and minerals. It is a healthy option for those looking for a light and nourishing meal.

Summary

Garudhiya is a traditional Maldivian fish soup that is simple, flavorful, and nutritious. It is a light and nourishing meal that is perfect for any occasion. Enjoy this dish with rice or flatbread for a complete and satisfying meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in the Maldives. I had always loved cooking, and I was always eager to learn new recipes from my family and friends.

One day, my auntie Amina invited me to her house for lunch. She had prepared a delicious dish called Garudhiya, a traditional Maldivian fish soup. As soon as I took my first bite, I knew that I had to learn how to make it myself.

Auntie Amina was more than happy to share her recipe with me. She explained that Garudhiya was a simple yet flavorful dish, made with fresh fish, coconut milk, and a blend of aromatic spices. She showed me how to clean and prepare the fish, and how to simmer it gently in a broth made from coconut milk, curry leaves, and chili peppers.

As I watched her cook, I could see the passion and love that she poured into every step of the process. It was more than just a meal to her – it was a way of connecting with her heritage and her family.

After that day, I began to make Garudhiya regularly for my own family. It became a staple in our household, a dish that we all looked forward to sharing together. Over the years, I have tweaked and perfected the recipe, adding my own personal touch to make it truly my own.

As I grew older, I realized that the recipe for Garudhiya was more than just a list of ingredients and instructions. It was a piece of history, a connection to my roots and the generations of women who had come before me. It was a way for me to pass on a piece of myself to my children and grandchildren, just as Auntie Amina had done for me.

I remember the day when my own granddaughter, Sarah, asked me to teach her how to make Garudhiya. I felt a swell of pride and joy as I showed her the ropes, guiding her through each step with patience and care. It was a special moment, one that I will always treasure.

Now, whenever I make Garudhiya, I think of all the women who have shared this recipe with me – Auntie Amina, my mother, my grandmothers. I feel their presence in my kitchen, guiding my hand and whispering words of encouragement.

And as I sit down with my family to enjoy a steaming bowl of Garudhiya, I know that I am continuing a tradition that spans generations. I am passing on a piece of myself, a taste of my heritage, to those I love most.

The memory of finding this recipe for the first time will always bring a smile to my face. It is a memory that I cherish, a memory that I will carry with me always. And as long as I am able, I will continue to make Garudhiya for my family, sharing the love and joy that it brings with each and every spoonful.