A savory baked cake made from smoked tuna, grated coconut, rice, and onions, bound with egg and seasoned with curry leaves and chili.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat serving plate
Garnishes: curry leaves, lime wedges
Accompaniments: sweet chili sauce, hot tea
Instructions
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1
Shred smoked tuna finely by hand or pulse briefly in a food processor. It should be fluffy, not powdered.
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2
Combine shredded tuna, cooked rice, grated coconut, onions, chilies, curry leaves, cumin, and turmeric in a large bowl.
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3
Add beaten eggs and lime juice. Mix thoroughly until everything is well combined and holds together.
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4
Grease a baking pan with coconut oil. Press the mixture firmly and evenly into the pan, smoothing the top.
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5
Bake at 180C for thirty-five to forty minutes until the top is golden brown and the cake is set and firm.
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6
Cool for ten minutes before cutting into diamond or square shapes. Serve warm or at room temperature.
Did You Know?
Kulhi Boakibaa was traditionally the snack packed for long dhoni boat journeys between atolls, as it travels well and improves with time.
Chef's Notes
Equipment Tips
- baking pan
- mixing bowl
- grater
- oven
Garnishing
curry leaves, lime wedges
Accompaniments
sweet chili sauce, hot tea
The Story Behind Kulhi Boakibaa
Kulhi Boakibaa is one of the most iconic hedhikaa in Maldivian cuisine, representing the ingenious use of the islands' two staples: smoked tuna and coconut. The cake-like preparation made it ideal for preserving and transporting food across the scattered atolls. Every island has its own version, with variations in the rice-to-fish ratio and spice levels. This dish is a fixture at every Maldivian gathering and tea table.
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