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.
Fuhjehi Kavaabu Recipe-
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
- vegetable oil, for deep frying
- 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.
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