Soup
Garudhiya (clear tuna broth)
- Preparation time
- 35 min
- Servings
- 4 servings
Ingredients
4 servings
- Tuna — to buy600 g (steaks or fillets)
- Water — to buy1.5 L
- Red onion — to buy1
- Curry leaf — to buy10 leaves
- Garlic — to buy3 cloves
- Green chili — to buy2
- Lime — to buy2
- Salt — to buy1 tsp
Preparation
Bring 1.5 L of water to a boil in a large pot.
Thinly slice the red onion and lightly crush the garlic cloves with the flat of your hand.
Add the tuna, onion, garlic, curry leaves and green chillies (split in half) to the boiling water.
Lower the heat to medium-low and let it simmer for 15 minutes: the broth should barely shiver so it stays clear and doesn't turn cloudy.
Skim the surface regularly to remove any impurities that rise.
Gently lift out the fish, flake it coarsely with a fork and return the pieces to the broth.
Season with salt and add the lime juice off the heat — the acidity should stay bright, not cooked — then serve piping hot.