Garudhiya (Maldivian Clear Tuna Soup)

Ingredients

• 1.5 lbs (700g) skipjack tuna steaks or chunks, bone-in
• 6 cups (1.5 L) water
• 1 tablespoon salt, plus more to taste
• 12 fresh curry leaves
• 3 whole dried red chilies (or 2 fresh red chilies)
• 1 small onion, thinly sliced, divided
• 2 limes, cut into wedges
• 2 cups cooked steamed rice, for serving
• extra sliced onion and chopped chili, for serving

Before you cook

• Rinse the tuna chunks well and trim away any gills or dark innards
• Thinly slice the onion, keeping half for cooking and half for serving raw
• Cut the limes into wedges
• Rinse the curry leaves

Steps

1. Pour the water into a large pot and bring it to a rolling boil over high heat
2. Stir in the salt
3. Lower the tuna pieces into the boiling water
4. Skim off and discard the gray foam that rises to the surface
5. Add the curry leaves and whole chilies
6. Add half of the sliced onion
7. Reduce the heat to a gentle simmer and cover the pot
8. Simmer for 15 to 20 minutes, until the tuna is opaque and flakes easily
9. Taste the broth and stir in more salt if needed
10. Lift out and discard the whole chilies
11. Ladle the broth and fish into serving bowls
12. Serve immediately alongside steamed rice, the reserved raw onion, extra chili, and lime wedges for squeezing in