Entree: Maldives – ގަރުދިޔާ ➤ Garudhiya (Tuna broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 8 cups (1.9 L) water  
- 1 lb (454 g) fresh skipjack or yellowfin tuna, cut into 2–3 large pieces (including some bone if available)  
- 1 oz (30 g) Maldive fish / dried smoked tuna (bondi), optional for deeper flavor  
- 1 medium onion, thinly sliced (about 6 oz / 170 g)  
- 8–10 curry leaves (about 2 g)  
- 2–3 green chilies, slit lengthwise (about 1 oz / 30 g)  
- 1/4 tsp (1 g) ground turmeric (optional)  
- 1 tsp (5 g) kosher salt, or to taste  
- 1/2 tsp (1 g) freshly ground black pepper, or to taste  
- 2 limes, cut into wedges (for serving)  
- Cooked steamed rice (for serving) — quantity as desired  
- Fresh grated coconut or Maldives-style chili sambol (roshi/rihaakuru accompaniment), optional

Instructions

1. Rinse the tuna pieces briefly under cold water. In a large pot bring the 8 cups (1.9 L) water to a rolling boil, add the tuna pieces and the Maldive fish (if using). Skim any scum that rises to keep the broth clear.
2. Reduce heat to a gentle simmer and add the sliced onion, curry leaves, slit green chilies, and turmeric if using. Simmer uncovered for 15–25 minutes until the tuna is cooked through and the broth is perfumed; adjust time slightly if using large pieces or bones for richer stock.
3. Remove the tuna pieces to a plate. If you used bones, you may strain the broth through a fine sieve into a clean pot and discard solids; otherwise leave broth clear. Flake a portion of the cooked tuna into bite-sized pieces, discarding large bones and skin.
4. Season the broth with salt and black pepper to taste. Rewarm the flaked tuna briefly in the broth if desired.
5. Serve hot in bowls over or alongside cooked steamed rice, with lime wedges and chili sambol or grated coconut on the side so each diner can season to taste.