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Keemia (Keemia)

The Quirky Foodster Team

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25 min
Prep
15 min
Cook
2
Servings

Ingredients

  • Cooked, flaked tuna — 300 g (10.5 oz)
  • Onion, finely chopped — 1
  • Green chillies, finely chopped — 2
  • Curry powder — 1 tsp
  • Boiled potatoes, mashed — 2
  • Breadcrumbs — 1 cup (60 g / 2 oz)
  • Eggs, beaten — 2
  • Oil for deep frying
  • Salt — to taste

Method

  1. Combine the flaked tuna, onion, chilli, curry powder, mashed potato and salt in a bowl, mixing well.
  2. Shape the mixture into small cylindrical rolls, about 6 cm (2.5 in) long.
  3. Dip each roll in beaten egg, then coat thoroughly in breadcrumbs.
  4. Heat oil to 175°C (350°F).
  5. Deep-fry the rolls in batches until golden brown and crisp, about 3–4 minutes.
  6. Drain on paper towels before serving.

Introduction: Crisp, spiced fish rolls coated in breadcrumbs and deep-fried, a popular Maldivian street and teahouse snack.

Cultural Background: Keemia reflects a slightly different texture tradition among Maldivian short eats — rolled rather than folded, and coated in breadcrumbs for extra crunch, often sold from street stalls and teahouse counters alike.

Tips: Chill the shaped rolls for 15 minutes before frying to help them hold together better. Press the breadcrumb coating on firmly for an even, crisp crust.

Variations: Add finely grated carrot to the filling for extra texture and colour. Serve with a side of chilli sauce for dipping.

Storage: Store cooled keemia in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in an oven at 190°C (375°F) for 8–10 minutes, or an air fryer for 5 minutes, to restore crispness.

Nutrition: Per serving (approx., 2 pieces): 290 kcal, 16 g protein, 14 g fat, 26 g carbohydrate.

FAQs:

Q: Can keemia be made ahead and frozen?

A: Yes, shape and coat the rolls, then freeze uncooked;

Q: What makes keemia different from bajiya?

A: Keemia is breadcrumb-coated and rolled, giving a

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