Rihaakuru Garudiya (Fish paste soup)

Again some free days came on hand so I thought of making something local and rarely tasted nowadays to post on my blog. I don’t remember last few years making this soup so I was wondering if my kids will like it or not, but to my surprise they loved this soup with rice and smoked tuna. Here is the recipe

Ingredients:

1ltr water

3 to 5tbs Rihaakuru (Fish paste) depends on the quality

1small sour mango or billinbi (cut in to bite size pieces)

5dried chilies’

1mediun onion (cut in to lengthwise)

4cloves of garlic

1tsp ajinomoto

Curry leaves

Pandan leaves

Salt

Method:

Mix water and Rihaakuru in a saucepan, bring to a boil, if you see little scum remove it. When this starts to boil add all ingredients other than salt. Cook for about 5minutes or until the onions & chilies’ start to release its aroma, taste and season with salt. Serve with rice, Smoked fish and lonumirus ………..enjoy!!

Green peas soup with baby carrots

Ingredients:

3 cups water

1cube chicken stock

11/2cup frozen or canned green peas

1cup baby carrots

1 medium onion

1 garlic bulb

11/2tsp corn flour

Salt

Pepper 

 

Method:

In a sauce pan add 21/2cups of water, chicken stock cube, green peas, onion and garlic cook until green peas get medium tender about 15 to 20 minutes. 

Puree soup mixture with a stick blender or a food processor. Add baby carrots and cook for another 15 minutes on low heat. Mix corn flour in the rest of water remaining and pour into the soup stirring constantly. Cook until soup gets thick season with salt and pepper serve hot with bread .........................................enjoy.

Garudiya (Fish soup)

Garudiya is one of the main dish eaten every day once or twice in each and every home of Maldives. Garudiya is eaten with plain rice or roshi with crushed chilies and lime. You can have it as a soup also by squeezing lime and adding some chopped chilly in to it. Below I am writing my way of cooking Garudiya and I am sure whoever tastes would love it. 

Ingredients

1ltr of water

300g tuna (cubed)

1big onion (sliced)

3 garlic bulb

10 curry leaves

1tbs spoon of whole pepper corns

1tbs Rihaakuru (Maldivian fish paste)

salt 

Method:

In a pan add water, onion, garlic bulbs, curry leaves and pepper corns cook until water starts to boil.

Add tuna and salt keep on cooking remove scum from time to time.

Cream of Tomato soup

Ingredients:

4big tomatoes

1cube chicken stock

1garlic bulb (chopped)

31/2cups water

1cup low fat milk

2tbs corn flour

2tbs nestle cream

1medium onion (chopped)
2tbs olive oil or vegetable oil

Method:

Put the tomatoes in some boiling water, leave for 15 minutes, peel the skins off. Cut in half and scrap the seeds as much you can, then cut into small cubes. In a sauce pan sauté onion, garlic in oil until transparent. Add water, chicken stock cube and chopped tomatoes cook for 20minutes or until tomatoes get tender.

Take out from stove leave to cool little bit, puree in a blender or a stick blender, again pour tomato soup mixture into the sauce pan and start cooking on lowest heat. In a small bowl add the milk, nestle cream and corn flour, mix well until no lumps. Pour this milk mixture slowly into the soup pan stirring constantly. Cook until soup gets thick, season with salt and pepper. Serve with Faaroshi (Crunchy biscuit) or Garlic bread......................................................enjoy.

Simple butter nut soup

Ingredients:

31/2cup water

1cube chicken stock

250g butter nut

1big onion (chopped)

1garlic bulb (chopped)

Salt 

pepper 

Method:

In a saucepan add water, butter nut, chicken stock cube, onion, garlic. Cook until butter nuts are soft.

Puree in a blender, or a stick blander, or mash with a potato masher. Season with salt and pepper. Serve with Faaroshi. Mash faaroshi (crusty cube biscuits) to chunks. Add to soup and serve ....................enjoy!