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Maldivian

Garudhiya

Non-vegetarian

ގަރުދިޔަ · garudhiya

The Maldives' essential dish: a clear, savoury broth of tuna simmered simply with salt and water, eaten over rice with lime, chilli and onion.

Garudhiya is a Maldivian soup from Maldives, ready in about 45 minutes and made with tuna and water. It serves 4 and is rated beginner to cook.

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Prep
10 min
Cook
35 min
Total
45 min
Serves
4
Level
Beginner
Calories
218

Ingredients

4 servings

To serve

Equipment

Method

  1. Step 1

    Put the water, salt, curry leaves (opens in a new tab) and onion (opens in a new tab) in a pot and bring to the boil.

  2. Step 2

    Add the tuna (opens in a new tab), return to a gentle boil and skim off all the foam that rises — this keeps the broth clear.

    • 10 min
    • medium heat

  3. Step 3

    Simmer gently until the fish is cooked through and the broth tastes rich.

    • 20 min
    • low heat

    Food safety: Use very fresh fish and keep it chilled until cooking; tuna that has been warm can cause histamine poisoning.

  4. Step 4

    Serve the fish and broth in bowls with rice, lime (opens in a new tab), chilli and onion (opens in a new tab) for everyone to mix to taste.

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Maldives · Well documentedMore food from Maldives
    Dish
    Lunch · Dinner · Soups · Main courses
    Cooking method
    Simmered, Boiled
    Taste
    savoury, umami, salty, mild
    Diet
    Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-protein
    All labelsPescatarian · Non-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Low-fat · Calorie-conscious
    Without the optional extras: Whole-food focused, Paleo-styleWorked out from the ingredients. How labels work
    Good for
    One-pot · Everyday
    Cook more with
    Tuna
    Techniques
    Boiling · Simmering

    Allergens

    • Contains: Fishfrom tuna

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    218 kcal per serving

    Calculated

    1 serving ≈ 703 g · recipe makes 4

    Where the energy comes from

    • Protein 96%
    • Carbohydrate 0%
    • Fat 4%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy218 kcal31 kcal
    Protein48.8 g6.9 g
    Carbohydrate0 g0 g
    Net carbohydrate0 g0 g
    Sugars0 g0 g
    Added sugars0 g0 g
    Fibre0 g0 g
    Fat1 g0.1 g
    Saturated fat0.3 g0 g
    Trans fat0 g0 g
    Cholesterol78 mg11 mg
    Sodium1265 mg180 mg
    Salt equivalent3.2 g0.4 g
    Vitamins & minerals per serving
    Potassium
    882 mg
    Calcium
    59 mg
    Iron
    1.5 mg
    Magnesium
    80 mg
    Vitamin A (RAE)
    36 µg
    Vitamin C
    0 mg
    Vitamin D
    3.4 µg
    Vitamin B12
    4.2 µg
    Folate (DFE)
    4 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: curry leaves, onion, long-grain white rice, lime, green chilli, red onion.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Constant skimming at the start is the secret to a clean-tasting garudhiya.

    Common mistakes

    • Boiling hard after the fish goes in — the broth turns cloudy.

    Serve with

    • Mix with rice, a squeeze of lime, chilli and onion; roshi flatbread is also served.

    Storage

    • Refrigerate for up to 1 day.

    Variations

    • Rihaakuru (Maldives): Garudhiya reduced for many hours into a thick, dark fish paste used as a condiment.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    • Tuna, cut into large chunks, on the bone if possible800 g
    Used in step 2

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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