Kavaabu

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

[timer length=20]20 Minutes[/timer]

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

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

Add flour and knead well

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.

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

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

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Kavaabu