Fuhjehi Kavaabu Recipe - Maldives Cook

Fuhjehi Kavaabu

By azu  

August 9, 2010

Fuhjehi Kavaabu 5 0 5 0
  • Prep: 15 mins
  • Cook: 10 mins
  • 15 mins

    10 mins

    25 mins

  • Yields: 10 - 12 people


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


3 cups flour – sifted

1 egg

1 tsp salt

½ tsp turmeric powder

1½ tsp baking powder



Vegetable oil


1Mix onion, chili, ginger, pepper and salt. Squeeze the mixture well to make sure the tastes of the different ingredients blend together.

2Add the tuna and mix, squeezing gently, before adding the potatoes. The mixture should now be a thick paste-like mixture.

3Add salt, turmeric powder, baking powder and egg into the flour for the batter. Gradually add the water and mix to form a thick batter.

4Shape the tuna mixture into small balls and put in the batter.

5Use a spoon to scoop up the tuna balls from the batter and into the heated oil.

6Deep fry, drain and serve.