Fuhjehi Kavaabu Maldivian Tuna Balls

Fuhjehi Kavaabu are essentially deep fried, battered tuna fish balls. They are simply delightful, and immensely popular in Maldive. You can serve them on a plate with side dishes, or some people like to have them served on a skewer.

(Photo Attributed to Author: Chenghoiting701)

Fuhjehi Kavaabu Recipe-

Ingredients:

For the Tuna Mixture-

3 (5 oz.) cans Albacore or Yellowfin tunafish, juices drained off and mashed
1/2 cup curry leaves, chopped fine
3 cups boiled and mashed potatoes
1 tsp. black pepper powder
1 tbsp. freshly grated ginger root
1 Scotch Bonnet chili pepper, chopped fine (Note: for super hot and spicy, leave seeds in – for less heat, discard seeds)
2 large white or yellow onions, peeled and chopped fine
3/4 cup lemon juice
freshly ground sea salt, to taste

For the Batter-

1 large chicken egg
1/2 tsp. turmeric powder
1-1/2 tsp. baking powder
1 tsp. salt
3 cups sifted all-purpose flour
water
vegetable oil, for deep frying

Directions:

In a deep, sturdy cooking pot, heat enough oil to submerge the Fuhjehi Kavaabu completely. The oil is hot enough when droplets of water cause popping and sizzling when tossed into the pot.
In a mixing bowl, combine the chili, salt, pepper, onion, ginger, pepper and salt. Stir the mixture thoroughly to ensure that all the different flavors are well blended together.
Next, add and stir in the tuna. Gently work the fish into the mixture, and then add and stir in the mashed potatoes. You want to achieve a texture that is like a thick paste.
Now prepare your batter. Mix together the turmeric powder, salt, egg and baking powder into the flour; add and stir in the water, little by little as you stir, until you have a rather thick batter.
Using your hands, shape the tuna mixture into balls – about the size of a golf ball; roll the balls in the batter. Be sure they are well coated evenly all over.
Using a large cooking spoon, scoop the tuna balls from the batter, and gently lower them into the heated oil. Work in batches if necessary – you don’t want them to get stuck together, so keep them separated while frying.
Deep fry, turning now and then, until they are a rich, golden brown color.
Place them on a paper towel lined tray to drain off the excess oil and cool down slightly.
Serve your Fuhjehi Kavaabu while still very warm.

Note: For more delicious, authentic and traditional dishes from Maldive, click here.