Rihaakuru Fathafolhi


I love any thing with Rihaakuru, the salty fish paste  thats a big local favorite. I made rihaakuru boakibaa last year  so this year I decided to make something with rihaakuru again. This time I am making rihaakuru fathafolhi or savory pancakes using rihaakuru. 
 I saw this recipe in one of the local cookbooks and gave it a try. As always had to adjust as the quantity was  quite a large one. I followed my mother's advice and added a little flour so its easier to make the folhi. The chilli may sound excess but you do need a good chilli kick with rihaakuru as well as the taste of curry leaves and ginger.

Recipe: Rihaakuru folhi.

Makes about 12

1 cup basmathi rice
about 1 3/4 cups grated coconut
1/2 to 1 scotch bonnet
1 inch ginger, grated
1  onion ( medium to big)
about 15 curry leaves
juice of 1 lime
salt ( 1/2 tsp)
1/4 tsp tumeric
1/2 tsp ground red chilli powder
1/2 tsp cumin seeds
1/3 cup rihaakuru
1 heaped tablespoon plain flour
oil to grease pan

Wash and soak the rice for an hour and then grind  in a wet grinder or  food processor with a few tablespoons of water.  It doesn't have to be smooth. Remove to a bowl.

Grind the scotch bonnet, onion, ginger,  cumin seeds, curry leaves and coconut with the lime juice in the wet grinder or food processor till everything is chopped up.
The consistency should be something like this..
Place the ground rice, the coconut mixture, tumeric, chilli powder, and salt ( about 1/2 tsp) in a mixing bowl and mix well. Stir in in Rihaakuru. and finally the plain flour.

Heat a large frying pan ( nonstick) or crepe pan.. rub a little oil using a tissue paper. Add a tablespoon of the mixture into the pan, spreading it out a little.


 Cook over a medium heat. Flip to the other side once the bottom is cooked.  Repeat with the rest of the mixture.

Enjoy with a hot cup of tea.











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