Yields1 ServingPrep Time30 minsCook Time15 minsTotal Time45 mins
1 cup smoked tuna – diced/sliced (substitute: 1 can Light meat tuna chunks)
1/4 cup coconut – scraped/grated
1/2 Scotch bonnet (githeyo mirus) – finely chopped
1/4 cup curry leaves – finely chopped
1/2 cup onion – finely sliced
1cloves garlic – pressed/grated/very finely chopped
1 tsp ginger – grated
1/4 cup lemon juice
1/4 tsp turmeric powder
Salt to taste
1 cups flour – sifted
1 tsp salt
1/4 cup vegetable oil
Squash the onions, garlic, ginger, curry leaves, chilies, lemon juice, turmeric powder and salt.
Add the tuna and coconut, and mix into a thick paste-like mixture.
Shape the mixture into small marble-sized balls.
For the dough
Add the oil and salt into the flour.
Add warm water and knead until you have a dry, smooth dough. Add the water gradually to make sure the dough does not turn out too sticky.
Shape the pieces of dough into cups and place filling inside; then close the cups and smooth into balls.
Deep fry over medium/low heat until brown and crisp.
Serving Size 4 - 6 people