Garudhiya
An authentic non-vegetarian recipe from Lakshadweep, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
Non-VegetarianIngredients
For 4 servings
600g Fresh tuna (skipjack or yellowfin)
80g Onion
3piece Green chillies
15g Ginger
4piece Garlic cloves
10piece Curry leaves
3g Turmeric powder
6g Salt
600ml Water
10ml Coconut oil
15ml Lime juice (for serving)
300g Steamed rice (for serving)
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Clean the tuna:** Clean and cut fresh tuna into large chunks (about 5–6 cm). Remove any dark bloodline meat as it can make the broth bitter.
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**Prepare the aromatics:** Slice onion thinly. Slit green chillies. Crush ginger and garlic lightly.
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**Start the broth:** Bring water to a boil in a pot. Add the sliced onion, crushed ginger, garlic, slit green chillies, curry leaves, and turmeric.
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**Simmer the aromatics:** Let the aromatics simmer in the water for 5 minutes to infuse the broth.
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**Add the tuna:** Add the tuna pieces to the simmering broth. The water should just cover the fish.
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**Cook the fish:** Cook on medium heat for 10–12 minutes until the tuna is cooked through. The flesh should be opaque and flake easily. Do not overcook — tuna becomes dry and tough quickly.
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**Season:** Add salt and taste the broth. Garudhiya is intentionally simple — the broth should taste clean, lightly spiced, and of the sea.
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**Finish:** Add a few drops of coconut oil to the broth for richness.
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**Serve:** Ladle the fish and broth into bowls. Serve with steamed rice, a squeeze of lime juice, and sliced raw onion and green chillies on the side. Traditionally, the rice is eaten by dipping into the broth.
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Chef's Tips
Garudhiya is the national dish of Lakshadweep — a pure, simple fish broth that showcases the quality of fresh tuna; the simpler the preparation, the better the dish.
The freshness of the tuna is everything; this dish cannot be made well with frozen or old fish — use the freshest tuna available.
Do not add too many spices; Garudhiya is intentionally minimalist, relying on the natural sweetness of fresh tuna and the fragrance of curry leaves.
The broth is as important as the fish; it is drunk alongside the meal and should be clear, golden, and deeply flavoured.
About This Dish
Garudhiya is a traditional non-vegetarian dish from Lakshadweep, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Garudhiya is the national dish of Lakshadweep — a pure, simple fish broth that showcases the quality of fresh tuna; the simpler the preparation, the better the dish. - The freshness of the tuna is everything; this dish cannot be made well with frozen or old fish — use the freshest tuna available. - Do not add too many spices; Garudhiya is intentionally minimalist, relying on the natural sweetness of fresh tuna and the fragrance of curry leaves. - The broth is as important as the fish; it is drunk alongside the meal and should be clear, golden, and deeply flavoured.
Category
Non-Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy