Saturday, August 4, 2012
Kavaabu ( fish fritters)
Kavaabu is a Maldivian snack and its delicious served hot or cold with a nice hot cup of tea. I posted the dhal version of this some time ago. I used a food processor to do all the mixing and chopping for me, as its easier with two very active boys around.
The original recipe used Smoked tuna but I used canned tuna and also added a little dried tuna for extra flavour. If you dont have freshly grated coconut try rehydrating desicated coconut and adding it , although the taste wont be quite the same as the fresh coconut.
You can try the traditional way by scrunching the onions with salt and lime juice first , then chillies, ginger and curry leaves, then the fish, then ground rice and finally the coconut. Either way its delicious!
Recipe : Kavaabu ( fish fritters)
1 1/2 can tuna ( oil or brine, drained)or 200g smoked tuna
1/4 a scotch bonnet, or a few green chillies
1 medium onion
1 inch piece ginger,grated
juice of 2 limes ( thats about 2 tbsps )
2tbsp grated coconut
1 cup rice
2 tbsp water
handful dried tuna fish, about 1 tbsp ( optional)
1/2 tsp tumeric
5-6 curry leaves, chopped
1/2 cup plain flour
oil for deep frying
1. First, wash your rice several times in water and then leave to soak in water for about 2-3 hours, you can do this ahead of time . Drain, you can either sun dry them in the hot sun or place in a baking tray and pop in a preheated oven at gas mark 3 for 2 minutes, switch off the oven and leave the tray inside to let the rice dry in the hot oven. Remove and grind to a coarse powder.
2. Now the traditional kavaabu, is usually made by squishing up finely sliced onions with lime juice and pinch of salt, then add ginger, curry leaves and tuna. Then the ground rice, coconut and then bind it all together with a little flour.
3. I chose the easy way out. Place the onion cut into wedges in to a food processor , then chop it up. Then add grated ginger, curry leaves, and chillies along with just a tablespoon of water to help with the chopping.
4. Next add fish, ground rice and coconut and pulse 2-3 times. Transfer it all into a large bowl and add tumeric, salt and lime juice. Mix well, taste and adjust salt and lime juice for your taste. Finally add flour, mix well , it should come together in one big ball.
5. Take about 1 tablespoon of fish mixture and shape into an oblong ball. Give a little squeeze to tighten it up. Repeat with the rest of the mixture.
6. Heat a deep pan with oil for deep frying. Or use a fat fryer if you have one. Fry in batches till dark golden brown. Drain on kitchen paper, and serve hot or cold ,