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Havaadhulee Bis

Yields1 ServingPrep Time30 minsCook Time20 minsTotal Time50 mins

 3 cups smoked tuna – diced/sliced (substitute: 3 cans Light meat tuna chunks)
 1 cup coconut – scraped/grated
 2 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
 ⅓ cup curry leaves – finely chopped
 1 cup onion – finely sliced
 5 cloves garlic – pressed/grated/very finely chopped
 1 tbsp ginger – grated
 ½ cup lemon juice
 ½ tsp turmeric powder
 2½ cups water
 Salt to taste
 3 cups flour – sifted
 1 tsp salt
 ⅓ cup vegetable oil
 Warm water
Curry paste:
 1 onion – finely sliced
 ⅓ cup curry leaves
 ½ cup coconut cream/milk (thick)
 2 tbsp Maldivian curry powder/paste
 2 cloves garlic – pressed/grated/very finely chopped
 1 tbsp chili powder
 1 tbsp tomato paste
 1 tsp ginger – grated
 ½ tsp cumin powder
 2 tbsp 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 ovals.


For the dough – add the egg, oil and salt into the flour. Then add warm water and knead until you have 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 ovals.


Bring to boil about 4 pints (about 8 cups) of water.


Add the ovals into the boiling water and cook for about 5 – 8 minutes while stirring occasionally.


While these are being cooked, make the curry.


Heat the vegetable heat and sauté the onions, garlic, ginger and curry leaves.


Stir in the curry powder/paste, the chili paste and finally the tomato paste.


Stir in the coconut cream over a medium flame until the mixture bubbles.


Once the flour coating on the tuna balls are well cooked, drain and stir them into the curry mixture.

Nutrition Facts

Serving Size 6 - 8 Servings