Main
Kulhi Boakiba (spiced fish cake)
- Preparation time
- 55 min
- Servings
- 4 servings
Ingredients
- Tuna — to buy300 g (drained tin)
- Rice — to buy200 g (cooked)
- Egg — to buy4
- Red onion — to buy1
- Curry powder — to buy1 tbsp
- Turmeric — to buy1/2 tsp
- Green chili — to buy2
- Neutral oil — to buy2 tbsp
- Lime — to buy1
- Salt — to buy1 tsp
Preparation
Preheat the oven to 180°C (350°F). Lightly grease a 20 cm round baking dish with a little oil.
Very finely chop the red onion and green chillies.
In a large bowl, flake the tuna and lightly mash the cooked rice (still warm — it blends better) with a fork.
Add the onion, chillies, curry powder, turmeric, salt and lime juice. Mix well to spread the spices evenly.
Beat the eggs and fold them into the tuna-rice mixture: they're what will bind the cake as it bakes.
Pour the mixture into the oiled dish, pressing down firmly with the back of a spoon to avoid air pockets.
Bake for 30 to 35 minutes until the top is golden and a knife inserted in the centre comes out clean.
Let cool for 10 minutes before unmoulding; kulhi boakiba is served cut into slices, warm or cold, as a snack or side.