Today I am making Kulhi Boakibaa or Maldive fish cake. We love to eat different types of snacks made with tuna. Since smoked tuna is readily available in Maldives, we add it to give more flavour to dishes. But if smoked tuna is not available, you can leave it out of this recipe. Enjoy my recipe for Kulhi Boakibaa!
Prep time: 15 minutes
Cook Time: 20 minutes
- 1 medium onion thinly sliced
- 1/2 habanero chilli sliced or to taste
- 1 sprig of curry leaves chopped
- 1 teaspoon salt or to taste
- 1/2teaspoon Podravka Vegeta (vegetable stock powder) optional
- 1/2 teaspoon turmeric powder
- 4 tablespoons freshly squeezed lemon juice or to taste
- 2 tablespoons desiccated coconut
- 1 tin (185g) tuna chunks in oil, drained
- 1 cup smoked Maldive tuna thinly sliced (if available)
- 1/2 cup rice flour if using Maldive smoked tuna (or 1/3 cup if not using Maldive smoked tuna)
- 1/2 cup water
- 1/2 teaspoon oil for the pan (24 inch pan)
- Place the onion, chilli, curry leaves, salt, Vegeta and turmeric powder in a bowl and pour in the lemon juice. Combine using your hands, (I use a disposable glove since the chilli might irritate your skin). Don’t be afraid to squeeze the mixture well to ensure that the ingredients are blended well.
- Add the desiccated coconut and combine together.
- Add the canned tuna and mix well, then combine together with the smoked tuna if using.
- Add the rice flour.
- Pour in the water and mix thoroughly until everything is combined well.
- Put the oil in a non stick fry pan, spread the mixture evenly on the pan.
- On low heat, (I used the largest burner on my gas cooktop, turned down to low) cover the saucepan with a lid and cook until the bottom side is golden brown, for about 10 minutes or so.
- Take lid off and carefully flip the cake over to the other side and cook until the other side is done, usually another 10 minutes. Cook it longer if needed.
- Slice into triangles or squares.
- Enjoy with a cup of a tea.