Yields1 ServingPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
3 cups smoked tuna – diced/sliced (substitute: 3 cans tuna chunks)
1 cup coconut – scraped/grated
1½ cups rice – soaked overnight and coarsely ground
2 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
⅓ cup curry leaves – finely chopped
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
1½ cups water
Salt to taste
Squash the onions, garlic, ginger, curry leaves, chilies, lemon juice, turmeric powder and salt.
Add the tuna, rice, coconut and finally the water and mix into a thick paste-like mixture.
Spread evenly on a non-stick pan and bake at moderate (gas mark 4 / 180˚C / 350 ˚F) heat, until it turns brown (about 45 minutes.
Serving Size 8 - 10 Servings