Garudhiya

**Clean the tuna:** Clean and cut fresh tuna into large chunks (about 5–6 cm). Remove any dark bloodline meat as it can make the broth bitter.

**Prepare the aromatics:** Slice onion thinly. Slit green chillies. Crush ginger and garlic lightly.

**Start the broth:** Bring water to a boil in a pot. Add the sliced onion, crushed ginger, garlic, slit green chillies, curry leaves, and turmeric.

**Simmer the aromatics:** Let the aromatics simmer in the water for 5 minutes to infuse the broth.

**Add the tuna:** Add the tuna pieces to the simmering broth. The water should just cover the fish.

**Cook the fish:** Cook on medium heat for 10–12 minutes until the tuna is cooked through. The flesh should be opaque and flake easily. Do not overcook — tuna becomes dry and tough quickly.

**Season:** Add salt and taste the broth. Garudhiya is intentionally simple — the broth should taste clean, lightly spiced, and of the sea.

**Finish:** Add a few drops of coconut oil to the broth for richness.

**Serve:** Ladle the fish and broth into bowls. Serve with steamed rice, a squeeze of lime juice, and sliced raw onion and green chillies on the side. Traditionally, the rice is eaten by dipping into the broth.