Maldivian Garudhiya Tuna Soup

Ingredients

• 1 lb fresh tuna, cut into large chunks
• 1 1/2 cups rice, for serving
• 6 cups water
• 1 large onion, thinly sliced
• 12 curry leaves
• 3 to 4 whole dried or fresh chilies
• 1 tbsp freshly grated ginger
• 2 limes, 1 juiced and 1 cut into wedges
• 3 scallions, sliced
• 1 tsp black peppercorns
• Salt

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Put the tuna in a pot with the cold water, half the onion, the curry leaves, whole chilies, ginger, and peppercorns.
3. Bring it slowly to a bare simmer over medium-low heat, never letting it boil. Garudhiya is judged entirely on the clarity of its broth, and a rolling boil clouds it beyond recovery.
4. Skim off every trace of foam that rises during the first 10 minutes.
5. Simmer very gently for 25 to 30 minutes, with barely a bubble breaking the surface, so the broth takes on the flavour of the fish without emulsifying its fat.
6. Season with salt only at the end, tasting as you go. The broth should taste clean and savoury, not busy; there are no other seasonings in this soup.
7. Lift the tuna out carefully so the chunks stay whole, and strain the broth if you want it perfectly clear.
8. Serve the broth and fish over the rice with the remaining raw onion, the scallions, the lime juice, and lime wedges.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.