Sunset Gulha

Overview

Sunset Gulha is a coastal snack of crisp, hand-formed dumplings filled with seasoned tuna, fragrant coconut, sweet onion, mellow garlic, bright ginger, lively chili, and the herbaceous lift of curry leaves, finished with zesty lime. A Maldivian favorite, gulha pairs the island pantry—tinned or fresh fish, dried or fresh coconut, and pantry spices—with a simple dough of flour and rice flour, a pinch of salt, a splash of water, and a touch of oil. This version leans into warm color from a hint of turmeric, gentle spice from cumin and black pepper, and uplifting acidity from lime.

Ingredients

Dough

• flour — 1 1/2 cups
• rice flour — 1/2 cup
• salt — 1/2 tsp
• water — as needed
• oil — a drizzle

Filling

• tuna — about 200 g, flaked
• coconut — 1/2 cup, finely grated
• onion — 1 small, finely chopped
• garlic — 2 cloves, minced
• ginger — 1 tsp, grated
• chili — 1–2, finely sliced
• curry leaves — 6–8, thinly sliced
• turmeric — 1/4 tsp
• cumin — 1/2 tsp
• black pepper — to taste
• salt — to taste
• lime — juice of 1/2
• oil — for sautéing and frying

Preparation

Make the dough

1. In a mixing bowl, whisk together flour, rice flour, and a pinch of salt until evenly combined.
2. Add a small drizzle of oil, then slowly incorporate water while stirring until a soft dough forms that is neither sticky nor dry.
3. Knead briefly until smooth and elastic. Cover and let it rest while you make the filling.

Prepare the filling

1. Warm a spoonful of oil in a skillet over moderate heat. Add onion, garlic, and ginger; cook, stirring, until the edges turn translucent and aromatic.
2. Stir in chili and curry leaves to bloom their flavors.
3. Add the flaked tuna and grated coconut. Season with turmeric, cumin, a few grinds of black pepper, and a pinch of salt; toss until everything is evenly coated and smells savory.
4. Finish with a bright squeeze of lime. Taste and adjust salt and black pepper if needed. Cool completely before shaping.

Shape and cook

1. Pinch off portions of the dough and roll into small balls. Flatten each into a thin disc. Spoon some filling into the center and pinch the edges together to seal, then roll gently into a smooth sphere.
2. Heat a deep pan with enough oil for frying. When the surface shimmers, slip in a few dumplings, turning occasionally until the exterior is deep golden and crisp. Transfer to a rack to drain.

How to enjoy

Serve at once with wedges of lime for brightness. Each bite layers the savory depth of tuna, the sweet nuttiness of coconut, and the gentle warmth of chili, ginger, and garlic, lifted by the perfume of curry leaves and the balancing touch of black pepper and salt. A cup of hot tea pairs beautifully.

Tips and substitutions

• For a lighter, crisper shell, increase the ratio of rice flour and reduce a little flour.
• Adjust heat to taste by varying the amount of chili.
• If using fresh fish instead of canned tuna, cook it first in a touch of oil with a pinch of salt and a dash of black pepper, then flake.
• A small pinch of turmeric gives a warm hue that contrasts nicely with a final squeeze of lime.
• Right before shaping, recheck seasoning in the filling with a tiny sprinkle of salt and a squeeze of lime to keep flavors vivid.

Storage

Cool leftovers completely and store airtight. Re-crisp in a skillet with a thin film of oil until the exterior is crunchy again, then refresh with a squeeze of lime before serving.