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Warm black tea in a cup, Kulhi Boakibaa! This combination is unbeatable. It’s our take on the delicious fish cakes from our region. You can use valhomas instead of canned tuna, or a mix of both. You can also cook them on the stovetop; we baked ours in the oven. If using a stovetop, simmer the mixture over low heat until the top starts to dry. Once the bottom is golden brown, flip it over and continue cooking.
Items of ingredients:-
- 1½ cups roughly crushed, soaked rice
- One 425g can of tuna
- Two cups of sliced onions
- ½ cup desiccated coconut, or scraped coconut instead
- Two teaspoons of sliced chili (adjust to taste)
- Four teaspoons of lemon juice½ teaspoon grated ginger
- Chop two teaspoons of curry leaves
- Two Eggs
- 1/2 tsp powdered turmeric
- 1½ teaspoons salt (adjust to taste)
- Two cups of water and frying oil
Arrangemet :-
- Combine onion, ginger, curry leaves, chili powder, lime juice, eggs, and turmeric powder.
- Make sure the flavors of the various components meld together by giving the mixture a good squeeze.
- Add the tuna next, and thoroughly combine.
- Next, fully combine the ground rice, water, and scraped coconut into the mixture.
- Partially fill frying pan with mixture (about 1 inch thick), place over low heat, and cook until top is dry.
- Gently flip to the other side and cook until golden brown. Proceed with the remaining mixture.
- Alternatively, bake it for 45 minutes or so, or until the top is golden, on medium heat.