Fuhjehi Kavaabu

Authorazu

DifficultyBeginnerYields1 Serving
Total Time25 minsPrep Time15 minsCook Time10 mins

Ingredients

Tuna Mixture
 3 cans tuna – drained
 1 Scotch Bonnet (githeyo mirus) – finely chopped
 ⅓ cup curry leaves – finely chopped
 3 cups potatoes – boiled and mashed
 1 tsp pepper powder
 1 tbsp ginger – grated
 3 onions – finely chopped
 ¾ cups lemon juice
 Salt to taste
Batter
 3 cups flour – sifted
 1 egg
 1 tsp salt
 ½ tsp turmeric powder
 1½ tsp baking powder
 water
Frying
 Vegetable oil

Directions

1

Mix onion, chili, ginger, pepper and salt. Squeeze the mixture well to make sure the tastes of the different ingredients blend together.

2

Add the tuna and mix, squeezing gently, before adding the potatoes. The mixture should now be a thick paste-like mixture.

3

Add salt, turmeric powder, baking powder and egg into the flour for the batter. Gradually add the water and mix to form a thick batter.

4

Shape the tuna mixture into small balls and put in the batter.

5

Use a spoon to scoop up the tuna balls from the batter and into the heated oil.

6

Deep fry, drain and serve.

Category

Ingredients

Tuna Mixture
 3 cans tuna – drained
 1 Scotch Bonnet (githeyo mirus) – finely chopped
 ⅓ cup curry leaves – finely chopped
 3 cups potatoes – boiled and mashed
 1 tsp pepper powder
 1 tbsp ginger – grated
 3 onions – finely chopped
 ¾ cups lemon juice
 Salt to taste
Batter
 3 cups flour – sifted
 1 egg
 1 tsp salt
 ½ tsp turmeric powder
 1½ tsp baking powder
 water
Frying
 Vegetable oil

Directions

1

Mix onion, chili, ginger, pepper and salt. Squeeze the mixture well to make sure the tastes of the different ingredients blend together.

2

Add the tuna and mix, squeezing gently, before adding the potatoes. The mixture should now be a thick paste-like mixture.

3

Add salt, turmeric powder, baking powder and egg into the flour for the batter. Gradually add the water and mix to form a thick batter.

4

Shape the tuna mixture into small balls and put in the batter.

5

Use a spoon to scoop up the tuna balls from the batter and into the heated oil.

6

Deep fry, drain and serve.

Fuhjehi Kavaabu

11 thoughts on “Fuhjehi Kavaabu

  • Love the recipe. If kids are going to eat, we can alternate the chilli with black pepper powdered. Would taste as good.

  • i jus made them..it tastes ok..the recipe’s great..but i am not a very good cook

  • this one of my favourite snack,but i couldnt make because i didnt know how to to prepare n thanks for the recipe it really helped me.

  • im gonna make this for breakfast today.. i hope every one likes it

  • I am goint make it now. Thanks Azu

  • Clinton Bingham

    It’s been 30 years since I’ve visited the Maldives. From memory I had this dish done with a twist . What I had was this recipe added to a hard boiled egg which was cut in half . Then the tuna mixture was added to the halved egg , which formed the missing half . Then rolled in crumbs and fried . It was amazing.

    • Oh. What you had was probably a bis cutlas (egg cutlas). A variation of a cutlas. Which is a tuna mixture formed into a ball, covered in bread crumbs and deep fried. I actually made cutlas with this exact recipe and it turned out amazing.

  • It’s one of my fav snack… We make it thrice a week.

  • Noory doll

    Wooooowww❤️❤️ I made it and everyone loved it…

  • It was so yummy and crispy. We had them for breakfast yesterday

  • Which flour can take for this recipe

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