Kavaabu ( fish fritters)

Kavaabu is a Maldivian snack and it's 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 don't have freshly grated coconut try rehydrating desiccated coconut and adding it, although the taste won't 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, it is 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 of ginger, grated
juice of 2 limes (that is about 2 tbsps )
2tbsp  grated coconut
1 cup rice
2 tbsp water
handful dried tuna fish, about 1 tbsp ( optional)
1/2 tsp turmeric
5-6 curry leaves, chopped
1/2 cup plain flour
salt
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 them in a  baking tray and pop them 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 a pinch of salt, then add ginger, curry leaves and tuna.  Then the ground rice, and coconut and then bind it all together with a little flour.

3. I chose the easy way out. Place the onion cut into wedges into 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 turmeric, salt and lime juice. Mix well, taste and adjust salt and lime juice for your taste.  Finally, add flour, and mix well, it should come together in one big ball.

5. Take about 1 tablespoon of fish mixture and shape it 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,

Enjoy!