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Saturday, January 8, 2011

Ala kulhiboakibaa ( savory fish cake with baby yams)

Kulhiboakibaa is a lovely fish cake which is made of smoked tuna, coconut onions and ground rice.  I recently discovered this new version of it using yams.
My mum and sisters raved about this new version of  kulhiboakibaa using  baby yams .

 This version tasted quite nice and  gave a better texture to the cake.  Its usually made with  smoked tuna fish but you can use a regular can of tuna instead.

You will need :

1 medium size red onion , finely sliced into half moons
3-4 red chillies finely sliced( see note below)
5 curry leaves finely chopped
1/2 inch piece ginger grated
100g smoked tuna fish, finely sliced and soaked in hot water to soften it up or a small can of tuna fish, drained and flaked.
juice of 1 1/2 limes
300g baby yams, peeled and grated
1/2 cup rice, soaked in water over night or 2-3 hours  and drained.
1/3 cup freshly grated coconut
1/2 tsp tumeric
Oil for greasing

1. Place your rice in a  food processor of grinder and grind to  slightly coarse mixture. Add the  grated yam and coconut and pulse a few times to mix well and chop everything up evenly.

2. In a large mixing bowl, add your onions, lime juice and about a tsp of salt and using your finger tips scrunch it up until the onions go limp and release their juices.

3. Add in the chillies , curry leaves and ginger into the onion mixture and mix well( better to wear gloves to protect your fingers).

4. Mix in fish , tumeric and the  yam mixture.  Mix well, taste  add more salt and lime juice if necessary. No need to add  water as the mixture is quite wet.

5. Grease a square pan with a generous coat of  oil ( not olive oil!!) . Carefully spread the mix  and even it out . Wet your hands with a little water and pat on the top so it doesnt  dry out .

6. Place inside a preheated  fairly hot oven,  about 250 degrees  for about 1 1/2 hours till the top is  reddish brown  and a skewer comes out clean. ( cook at the bottom of the oven for and hour then  transfer to the middle shelf to cook the top.)

7. Let it cool  completely in the tray , then run a knife around the edges , place a chopping board on top and turn it over on to the board.  Cut into squares and serve with a hot cup of tea.

Note : the number of chillies depends on how hot you can take, I used finger length red chillies , my mum usually uses scotch bonnet.  You can use the said amount of chillies or less or remove the seeds if you like, but stick to fresh chillies not the dried or powdered ones.

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