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Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

 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.

Nutrition Facts

Serving Size 5 - 8 people