A savory baked cake made from smoked tuna, grated coconut, rice, and onions, bound with egg and seasoned with curry leaves and chili.
Ingredients
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300g smoked tuna (Maldive fish), shredded
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2 cups cooked rice
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1 cup grated fresh coconut
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2 onions, finely diced
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3 green chilies, minced
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10 curry leaves, chopped
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1 tsp cumin powder
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1 tsp turmeric
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3 eggs, beaten
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Juice of 2 limes
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Salt to taste
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Coconut oil for greasing
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.