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Kulhi Boakibaa

Yields1 ServingPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

 3 cups smoked tuna – diced/sliced (substitute: 3 cans tuna chunks)
 1 cup coconut – scraped/grated
 1½ cups rice – soaked overnight and coarsely ground
 2 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
 ⅓ cup curry leaves – finely chopped
 1 cup onion – finely sliced
 5 cloves garlic – pressed/grated/very finely chopped
 1 tbsp ginger – grated
 ½ cup lemon juice
 ½ tsp turmeric powder
 1½ cups water
 Salt to taste
1

Squash the onions, garlic, ginger, curry leaves, chilies, lemon juice, turmeric powder and salt.

2

Add the tuna, rice, coconut and finally the water and mix into a thick paste-like mixture.

3

Spread evenly on a non-stick pan and bake at moderate (gas mark 4 / 180˚C / 350 ˚F) heat, until it turns brown (about 45 minutes.

Nutrition Facts

Serving Size 8 - 10 Servings