Garudhiya Baiy (Maldivian Fragrant Clear Tuna, Curry Leaf & Pandan Broth with Lime Rice) – Authentic Maldives Recipe
The centuries-old lifeblood of the Maldives: a crystal-clear, deeply savory tuna broth served with lime and crispy onions.
- Country of Origin
- 🇲🇻 Maldives (South Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Fresh yellowfin tuna chunks, Steamed white rice, Crispy fried onions, Fresh curry leaves, Pandan leaf
Ingredients for Garudhiya Baiy (Maldivian Fragrant Clear Tuna, Curry Leaf & Pandan Broth with Lime Rice) (4 Servings)
- 1.25 lbs (or 2.5 cups) fresh yellowfin tuna chunks, prepped into bite-sized pieces
- 1.5 cups steamed white rice, washed and trimmed
- 1 cup crispy fried onions
- 1 medium onion and 3 cloves garlic, finely minced with fresh curry leaves
- 1.5 tbsp traditional Maldives seasoning (pandan leaf, caramelized onion, black peppercorns)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh curry leaves for 3–4 minutes until fragrant.
- Stir in pandan leaf, caramelized onion, black peppercorns and toast for 45 seconds to release the essential oils of Maldives's kitchen.
- Add fresh yellowfin tuna chunks and steamed white rice, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in crispy fried onions, adjust seasoning, and ladle steaming hot into deep bowls.