Kavaabu

Authorazu
DifficultyBeginnerYields1 Serving
Total Time20 minsPrep Time10 minsCook Time10 mins

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

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.

Category

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

Directions

20 Minutes
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.

Kavaabu
IngredientsDirections

3 thoughts on “Kavaabu”

  • 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

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