Experience the Authentic Taste of Garudhiya

A traditional Maldivian fish soup that's been cherished for generations. Made with fresh tuna, aromatic spices, and served with rice, lime, and chili, it's a true taste of the Maldives.

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Traditional Maldivian Garudhiya soup with fish and rice

What is Garudhiya?

Garudhiya is the national dish of the Maldives, a clear, flavorful fish broth that has been a cornerstone of Maldivian cuisine for centuries.

Fresh Tuna Base

Traditionally made with skipjack tuna (kanneli) or yellowfin tuna (kanneli), the fish is simmered to create a rich, flavorful broth that's both nutritious and delicious.

Simple Ingredients

With just fish, water, and salt as the base, Garudhiya showcases the pure, natural flavors of its ingredients, enhanced with traditional Maldivian spices.

Cultural Heritage

This dish has been a staple in Maldivian households for generations, reflecting the islands' rich fishing traditions and maritime culture.

Cultural Significance

Garudhiya is more than just a dish - it's a symbol of Maldivian hospitality and tradition.

In Maldivian culture, Garudhiya is traditionally served as the main meal, often accompanied by rice, lime, chili, and onions. It's a dish that brings families together and is commonly prepared for special occasions and gatherings.

The preparation of Garudhiya is considered an art form, with recipes often passed down through generations. The clear broth is a testament to the purity of Maldivian cooking traditions, focusing on enhancing the natural flavors of fresh, local ingredients.

Traditional serving of Garudhiya with rice and condiments

Traditional Garudhiya Recipe

Learn how to make authentic Maldivian fish soup at home with this traditional recipe

Ingredients

  • 1 kg Fresh tuna (skipjack or yellowfin), cut into large chunks
  • 8 cups Water
  • 1 medium Onion, sliced
  • 2-3 leaves Pandan leaves (rampe), tied in a knot
  • 2-3 leaves Curry leaves
  • 1 inch Ginger, sliced
  • 4-6 cloves Garlic, crushed
  • 2-3 Green chilies, slit lengthwise
  • 1 tbsp Salt (or to taste)
  • 1 Lime, cut into wedges (for serving)
  • As needed Freshly cooked rice (for serving)
  • For garnish Sliced onions, chili, and lime

Preparation

  1. Prepare the fish: Clean the fish thoroughly and cut into large chunks, keeping the bones for extra flavor.
  2. First boil: In a large pot, bring water to a boil. Add the fish chunks and bring back to a boil. Skim off any foam that rises to the surface.
  3. Add aromatics: Reduce heat to medium-low. Add onion, pandan leaves, curry leaves, ginger, garlic, and green chilies. Simmer uncovered for about 20-25 minutes.
  4. Season: Add salt to taste and continue to simmer for another 5-10 minutes until the fish is fully cooked and the broth is flavorful.
  5. Strain (optional): For a clearer broth, strain the soup through a fine mesh sieve, pressing on the solids to extract all the flavor.
  6. Serve: Serve hot with steamed rice, lime wedges, and garnishes on the side. Traditionally, the rice is served in a bowl with the soup poured over it, and garnishes added to taste.

Chef's Notes

For the most authentic flavor, use fresh, high-quality tuna with the bones in.

The soup can be stored in the refrigerator for up to 2 days and actually tastes better the next day as the flavors develop.

Traditional accompaniments include roshi (Maldivian flatbread) or rice.

Celebrating the rich culinary heritage of the Maldives through its national dish.