Can I bake the Kulhi Boakibaa instead of frying?
Yes, you can bake them. Place the formed cakes on a parchment-lined baking sheet and bake at 375°F/190°C for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
DINNER
Maldivian Kulhi Boakibaa (Spicy Fish Cake) with Coconut Chutney
Experience the vibrant flavors of the Maldives with this spicy fish cake, known as Kulhi Boakibaa. Made with tuna and aromatic spices, it's perfectly complemented by a refreshing homemade coconut chutney.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, flake the drained tuna with a fork. Add 1/2 cup shredded coconut, ginger-garlic paste, red chili flakes, turmeric powder, 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, and 1/2 teaspoon salt. Mix well until all ingredients are thoroughly combined.
02
Form the mixture into 8-10 small, flat cakes, about 1/2 inch thick. Ensure they are compact so they don't fall apart during frying.
03
Prepare the coconut chutney: In a small food processor or blender, combine 1/2 cup shredded coconut, 1 small green chili, 1/4 cup fresh mint leaves, 1 tablespoon lime juice, 1/4 teaspoon salt, and 2 tablespoons water. Blend until a smooth, thick chutney forms. Add a little more water if needed to reach desired consistency.
04
Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the fish cakes into the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
05
Fry the fish cakes for 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F/74°C. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
06
Serve the hot Kulhi Boakibaa immediately with the fresh coconut chutney on the side.
About This Recipe
Experience the vibrant flavors of the Maldives with this spicy fish cake, known as Kulhi Boakibaa. Made with tuna and aromatic spices, it's perfectly complemented by a refreshing homemade coconut chutney.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of curry leaves to the fish cake mixture. If you prefer a milder spice, reduce the amount of red chili flakes. Using fresh shredded coconut for both the cakes and chutney will yield the best flavor.
Easy Substitutions
Canned salmon can be used instead of tuna. For a vegetarian option, use mashed chickpeas or lentils seasoned similarly. If fresh ginger-garlic paste is unavailable, use 1/2 teaspoon ground ginger and 1/2 teaspoon garlic powder. Dried shredded coconut can be rehydrated with a little warm water before use.
Storage & Reheating
Leftover Kulhi Boakibaa can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat or in an oven at 300°F/150°C for 10-12 minutes until warmed through. The coconut chutney is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
Serving Suggestions
Serve Kulhi Boakibaa as an appetizer with lime wedges, alongside a simple green salad, or as part of a Maldivian-themed dinner with rice and other curries. They also make a fantastic light lunch.
Common Mistakes
Over-mixing the fish cake mixture can make them tough; mix just until combined. Not draining the tuna properly can result in soggy fish cakes. Frying on too high heat will burn the outside before the inside is cooked; maintain medium heat. Overcrowding the pan lowers the oil temperature and prevents proper browning; cook in batches if necessary. Not compacting the cakes enough can cause them to break apart during frying.
Frequently Asked Questions
What kind of tuna is best for this recipe?
Canned tuna in oil (like skipjack or yellowfin) is traditionally used and provides good flavor and moisture. Tuna in water can also be used, but ensure it's very well drained.
Can I make the fish cakes ahead of time?
You can prepare the fish cake mixture and form the patties up to 24 hours in advance. Store them covered in the refrigerator and fry just before serving for the best texture.
MORE TO KNOW
Kulhi Boakibaa is a staple in Maldivian cuisine, often enjoyed as a snack or part of a larger meal. The key to its authentic flavor lies in the balance of fresh tuna, aromatic spices, and the subtle sweetness of coconut. When forming the cakes, ensure your hands are slightly damp to prevent sticking and help create a smooth, firm patty. The coconut chutney provides a cooling contrast to the spicy fish cakes, making each bite a delightful experience. Don't be afraid to adjust the chili levels to your personal preference; Maldivian food is known for its heat!
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