Kavaabu

By azu  

August 9, 2010

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

    10 mins

    20 mins

  • Yields: 5 - 8 people

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

2½ cups water

2 tbsp flour

Salt to taste

Vegetable oil – for frying

Directions

20 Minutes

1Squash the onions, garlic, ginger, curry leaves, chilies, lemon juice, turmeric powder and salt.

2Add the lentils and tuna and finally the coconut and mix into a thick paste-like mixture.

3Add flour and knead well

4Gradually 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.

5Take a tablespoon of mix and gently squeeze and shape into small oval pieces.

6Heat the oil and deep fry (in batches) over a medium flame until brown.

00:00

3 comments

  1. Saleem says:

    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 🙂

  2. Zahira says:

    Thanks for the recipe I am going to try it!

  3. Annesley says:

    This doesn’t work.. it just melts into the oil and makes a mess

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