Introduction 
Garudhiya is a beloved traditional Maldivian fish soup, known for its simple yet flavorful profile. Made primarily with fresh tuna, water, and a few basic ingredients, this soup is a staple in the Maldives. Garudhiya is typically served with rice, lime, and chili for an extra kick. It's the perfect dish for anyone looking to explore authentic Maldivian flavors. In this SEO-optimized recipe, you'll find everything you need to make delicious Garudhiya at home.

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Ingredients 
Serves: 4

- 500g fresh tuna (skipjack or yellowfin preferred), cut into large chunks
- 1 liter water
- 1 medium onion, finely sliced
- 1-2 garlic cloves, peeled and lightly crushed
- Salt, to taste
- Optional: fresh curry leaves or pandan leaf for added aroma

For Serving:

- Steamed rice
- Fresh lime wedges
- Fresh Maldivian chilies, sliced
- Grated coconut or Maldivian rihaakuru (a fish paste)

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Instructions

1. Prepare the Fish: 
   Clean and cut the tuna into large chunks. Rinse them under cold water to remove any excess scales or blood.

2. Start the Soup Base: 
   In a large pot, add the water and bring it to a boil. Add the tuna chunks to the boiling water along with the sliced onion, crushed garlic, and a pinch of salt.

3. Simmer for Flavor: 
   Once the water returns to a boil, reduce the heat to a gentle simmer. Allow the soup to cook for 20-30 minutes, skimming off any foam that forms on the surface to keep the broth clear. This will help develop the soup's rich, savory flavor.

4. Add Aromatics (Optional): 
   If you want to add extra aroma, toss in a few curry leaves or a small piece of pandan leaf. This is optional but can give the Garudhiya a slightly more complex taste.

5. Adjust Seasoning: 
   Taste the broth and add more salt if necessary. Garudhiya should be well-seasoned to enhance the natural flavors of the tuna.

6. Serve: 
   Ladle the hot Garudhiya into bowls. Serve with a side of steamed rice, fresh lime wedges, and sliced Maldivian chilies. You can also add grated coconut or *rihaakuru* as a condiment.

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Tips for Making the Best Garudhiya

- Use Fresh Tuna:
   Fresh tuna is essential for authentic Garudhiya. If possible, choose skipjack or yellowfin tuna, which are commonly used in Maldivian cooking.
  
- Don't Overcook the Fish: 
   The fish should be tender but not overcooked. Keep an eye on the cooking time and avoid a vigorous boil, which can make the fish tough.

- Customize the Garnishes: 
   Garudhiya is often enjoyed with various garnishes. Experiment with lime, chilies, and rihaakuru to find your favorite combination.

Nutritional Information 
- Calories: Approximately 150 kcal per serving
- Protein: 25g
- Fat: 3g
- Carbohydrates: 1g  
(Note: Nutritional information can vary based on portion size and specific ingredients used.)

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Conclusion 
Garudhiya is a simple yet incredibly satisfying Maldivian dish that showcases the natural taste of tuna. Perfect for a cozy dinner or a taste of the Maldives at home, this Garudhiya recipe offers a slice of Maldivian culinary culture. Try this recipe and bring a piece of the tropical Maldives to your dining table.