Garudiya (three way)

b

The Traditional Way

Ingredients

250 grams tuna

Extra what is added are tuna liver, heart, head, tuna roe, tuna belly, even the bones for a richer broth.

4 cups water

2 tsp salt

Instruction:

1_ Heat water in a sauce pan, add salt and let the water simmer. Add tuna along with the extra mentioned in the ingredients. Cook until fish is cooked. Take fish form which gathers on top of the broth. Cook one more minute and season with more salt if needed. Serve with rice or roshi and lime wages, fresh chilly, onion, garlic

c

Modern garudiya (First way)

Ingredients

250 grams tuna

4 cups water

1 tsp salt

1 tsp light soya sauce

8 Curry leaves

1 small Onion

5 Dry red chilli

Instructions

2_ Heat water in a sauce pan, add salt and let the water simmer. Add soya sauce, curry leaves, onion and dry chilli. Cook two minutes, add tuna and cook until fish is cooked. Take fish form which gathers on top of the broth. Cook one to two more minute and season with more salt if needed. Serve with rice or roshi and lime wages, fresh chilly, onion, garlic

d

 

Modern garudiya (second way)

Ingredients

250 grams fresh Tuna

4 cups water

1 medium onion
2 tsp. good quality rihaakuru(fish paste)

1 tbsp. black pepper

5 Dry red chilli

15 Curry leaves

2 cloves garlic

2 bilimbi

1 tsp salt

Instructions

2_ Heat water in a sauce pan, add salt and let the water simmer. Add black pepper, curry leaves, onion, garlic, dry chilli and bilimbi, cook two minutes, add rihaakuru(fish paste) mix to incorporate with the broth. Add tuna and cook until fish is cooked. Take fish form which gathers on top of the broth. Cook one to two more minute and season with more salt if needed. Serve with rice or roshi and lime wages, fresh chilly, onion, garlic

e

 

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