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Maldivian Garudhiya (Clear Fish Soup)

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Maldivian garudhiya clear fish soup with flaky tuna, white rice, lime, red onion, and green chili.
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Garudhiya is a Maldivian everyday favorite: a clear, deeply savory fish broth served with rice and sharp fresh accompaniments.

Simmer tuna gently with onion, curry leaves, and chili so the broth stays clean while the fish remains tender and flaky.

Keep the soup at a gentle simmer rather than a rolling boil; this gives the fish a firmer texture and a clearer broth.

Serving Suggestions

Serve the hot soup with steamed rice, sliced red onion, lime wedges, and green chili so each bowl can be adjusted at the table.

Maldivian garudhiya being prepared with fish, aromatic broth, rice, lime, onion, and chili.

Recipe Notes

The broth can be made a day ahead and chilled; reheat it gently and add freshly cooked fish if you want the cleanest texture.

Maldivian garudhiya clear fish soup with flaky tuna, white rice, lime, red onion, and green chili.

Maldivian Garudhiya

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A clear Maldivian tuna broth served with steamed rice, lime, onion, and green chili.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Maldivian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fish broth
  • 1.5 lb boneless tuna steaks cut into large chunks
  • 6 cups water
  • 1 medium yellow onion quartered
  • 4 cloves garlic lightly crushed
  • 8 whole fresh curry leaves
  • 2 whole green chilies slit lengthwise
  • 1.5 tsp fine salt or to taste
Rice and accompaniments
  • 2 cups long-grain white rice rinsed
  • 1 medium red onion thinly sliced
  • 2 medium limes cut into wedges
  • 2 whole green chilies thinly sliced

Equipment

  • Large pot
  • Fine-mesh skimmer
  • Medium saucepan
  • Chef’s knife
  • Serving bowls

Method
 

Build the broth:
  1. Place the water, onion, garlic, curry leaves, green chilies, and salt in a large pot. Bring to a gentle simmer.
  2. Add the tuna and simmer for 12 to 15 minutes, skimming any foam, until the fish is just cooked through.
  3. Lift out the tuna and strain the broth if you want it especially clear. Return the fish to the hot broth just before serving.
Cook the rice:
  1. Place the rinsed rice in a saucepan with 3 cups of water. Bring to a boil, cover, reduce the heat, and cook for 15 minutes.
  2. Turn off the heat and let the rice stand covered for 10 minutes, then fluff gently.
Serve:
  1. Ladle the fish and broth into bowls. Serve with the rice, red onion, lime wedges, and sliced green chili alongside.
  2. Squeeze lime into the broth at the table and adjust the chili to taste.

Nutrition

Calories: 520kcalCarbohydrates: 66gProtein: 39gFat: 9gSaturated Fat: 2gCholesterol: 55mgSodium: 890mgFiber: 3gSugar: 4g

Notes

  • Tuna becomes dry if boiled hard, so keep the broth just below a full boil.
  • Use a firm white fish if tuna is unavailable, while keeping the same gentle cooking method.

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