Kulhi Boakibaa | FoodieAtlas

Ingredients

2 cups tuna, canned or fresh, cooked and flaked
2 cups grated coconut
1 large onion, finely chopped
3 cloves garlic, minced
1 thumb-sized piece of ginger, minced
2 green chilies, finely chopped
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 tablespoon chili powder (adjust to taste)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup water (or as needed)
1 large egg, beaten
Fresh coriander for garnish (optional)
Lemon wedges for serving (optional)

Instructions

Prepare the Mixture

In a bowl, mix the flaked tuna with grated coconut, finely chopped onions, garlic, ginger, green chilies, turmeric powder, cumin powder, coriander powder, chili powder, salt, and black pepper. Combine well.

Cook the Base

Heat vegetable oil in a pan over medium heat.

Add the onion mixture and cook until the onions are soft and translucent.

Combine Ingredients

Add the tuna-coconut mixture to the pan. Stir and cook for about 5 minutes to allow the flavors to blend.

Prepare the Boakibaa

Transfer the mixture to a baking dish, pressing it down evenly.

Pour the beaten egg over the mixture to bind it together.

Bake

Preheat your oven to 375°F (190°C).

Bake the Boakibaa for about 25-30 minutes, or until the top is golden brown and set.

Cool and Serve

Allow the Kulhi Boakibaa to cool slightly before cutting into squares.

Garnish with fresh coriander and serve with lemon wedges if desired.