Kavaabu

Kavaabu is a spicy snack which is crunchy outside and soft inside. It tastes really good with black tea. Traditionally, Kavaabu was made with smoked tuna however, it can also be done with canned tuna. The consistency to raw flour gets better with smoked tuna rather than canned tuna. Lately, it is very often served at tea parties. 


Ingredients:
  • 1 tuna can
  • 1 onion
  • 1 inch piece of ginger
  • ½ lime
  • ½ githeyo mirus (or to taste)
  • 2 tbsp. grated coconut
  • 2 cup coarse rice flour
  • 2 tbsp. flour
  • 1 tbsp. water
  • ½ tsp. turmeric
  • 4 curry leaves
  • 1/3 tsp. salt (or to taste)
  • 2 cups oil for frying

Instructions:
  1. Slice the onion and githeyo mirus thinly, mince the curry leaves and grate the ginger.
  2. In a bowl mix together the sliced onions, lime and salt. You’ll have to really squeeze and squash it with your fingers until the onions become soft and releases their juices.
  3. Then add in the ginger, githeyo mirus, grated coconut, curry leaves and turmeric, tuna and mix well again.
  4. Finally add the rice flour, regular flour and water, and mix and squeeze it well with your fingers.
  5. Pick up a portion of the mixture using your fingers and roll it into the oblong kavaabu shape; you’ll have to squeeze it a bit to make it tight. Do this until you run out of the mixture. If you are wondering about the size, we made ours using tablespoon portions of the mix.
  6. Heat the oil in a large pot. It’s better to fry the kavaabu in batches, so when the oil is well heated place the first batch in the oil. Fry the kavaabu until they take on the deeper brown kavaabu colour. Also, keep the temperature of the oil in the low to medium range as otherwise you might end up with really hard exteriors and uncooked centres.

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