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


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


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.



  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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