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Garudhiya is a cherished fish soup in the Maldives, primarily made with fresh tuna or bonito. This flavorful dish holds cultural significance, often enjoyed as a comforting meal during family gatherings or special occasions. It's typically served with rice and lime, highlighting the simple yet rich flavors of Maldivian cuisine.
Clean and cut the fish into chunks. Set aside.
Heat vegetable oil in a large pot over medium heat.
Add the chopped onion, minced garlic, and sliced green chilies. Sauté until the onion is translucent.
Add the chopped tomato, turmeric powder, and ground black pepper. Cook until the tomato is softened and the oil begins to separate.
Add the fish chunks to the pot. Cook for about 5-7 minutes, stirring occasionally, until the fish starts to cook through.
Pour in the coconut milk and fish sauce (or soy sauce). Stir well and bring to a simmer.
Reduce the heat and let it cook for about 10-15 minutes, or until the fish is fully cooked and the flavors are well combined.
Add lemon or lime juice to the pot. Adjust seasoning with salt as needed.
Garnish with fresh coriander if desired.
Serve Garudhiya hot with steamed rice or Maldivian roshi (flatbread).
Enjoy your meal!
Garudhiya is a traditional Maldivian fish soup made from fresh fish, spices, and vegetables. It's known for its light and refreshing flavor.
Garudhiya originates from the Maldives, where it is a staple in local cuisine, reflecting the island nation's reliance on seafood.
Key ingredients include fish (like tuna or bonito), onion, garlic, green chilies, tomato, turmeric, and black pepper.
Garudhiya takes about 40-50 minutes to prepare and cook.
Garudhiya is commonly served with steamed rice, fresh lime wedges, and sometimes accompanied by side dishes like coconut sambal.