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Gulha
Crispy, savory fish balls, a popular Maldivian snack often enjoyed with tea. They are typically made with smoked tuna, onions, and spices, then deep-fried to a golden crisp.
ð§ ææ
- 200 g Smoked Tuna(finely chopped or flaked)
- 1 small Onion(finely chopped)
- 1 small Green chili(finely chopped (optional))
- 5-6 leaves Curry leaves(finely chopped)
- 1 tsp Ginger(grated)
- 1/2 tsp Turmeric powder
- to taste Salt
- 1/2 cup All-purpose flour(for binding)
- for deep frying Oil
ðšâð³ äœãæ¹
- 1
In a bowl, combine the finely chopped smoked tuna, onion, green chili (if using), curry leaves, grated ginger, turmeric powder, and salt.
- 2
Add the all-purpose flour to the mixture and mix well until it forms a cohesive dough. Adjust flour if needed to bind.
- 3
Shape the mixture into small, round balls, about 1-1.5 inches in diameter.
- 4
Heat oil in a deep pan or wok over medium-high heat. The oil should be hot enough for deep frying.
- 5
Carefully drop the fish balls into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
- 6
Fry the gulha for about 5-7 minutes, or until they are golden brown and crispy on all sides. Turn them occasionally for even cooking.
- 7
Remove the fried gulha from the oil using a slotted spoon and drain them on paper towels to absorb excess oil.
- 8
Serve hot as a snack or appetizer, often accompanied by black tea.
ð¡ ããã®ã³ã
- âEnsure the tuna is well-drained to prevent the mixture from becoming too wet.
- âDo not overcrowd the pan when frying to maintain oil temperature and achieve crispiness.
- âAdjust the amount of green chili to your spice preference.
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- Add a pinch of chili flakes for extra heat.
- Incorporate finely chopped cilantro for added freshness.
- Some variations include a small piece of chili inside the ball for a burst of flavor.