AuthorazuIngredients
3 cups smoked tuna – diced/sliced (substitute: 3 cans Light meat tuna chunks)
1 cup coconut – scraped/grated
1 Scotch Bonnet (githeyo mirus) – finely chopped
⅓ cup curry leaves – finely chopped
1½ cups yellow split-lentils (mugu) – boiled and mashed
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
½ cups water
1 cup all-purpose flour
Salt to taste
Vegetable oil – for frying
Directions
[timer length=20]20 Minutes[/timer]
1
Squash the onions, garlic, ginger, curry leaves, chilies, lemon juice, turmeric powder and salt.
2
Add the lentils and tuna and finally the coconut and mix into a thick paste-like mixture.
3
Add flour and knead well
4
Gradually add water, while kneading the mixture; process until the mixture forms a big ball. Once done, the mixture is sticky enough to hold its shape when they are squeezed into 'kavaabu' shaped pieces.
5
Take a tablespoon of mix and gently squeeze and shape into small oval pieces.
6
Heat the oil and deep fry (in batches) over a medium flame until brown.
Ingredients
3 cups smoked tuna – diced/sliced (substitute: 3 cans Light meat tuna chunks)
1 cup coconut – scraped/grated
1 Scotch Bonnet (githeyo mirus) – finely chopped
⅓ cup curry leaves – finely chopped
1½ cups yellow split-lentils (mugu) – boiled and mashed
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
½ cups water
1 cup all-purpose flour
Salt to taste
Vegetable oil – for frying
Saleem
Thank you for the lovely recipe it’s very simple and easy follow a perfect for Sunday afternoon .. missing these local recipes for many days specially when you are away from home once again thank you keep up the good work 🙂
Zahira
Thanks for the recipe I am going to try it!
Annesley
This doesn’t work.. it just melts into the oil and makes a mess