Dhivehi Kavaabu ( Dhivehi Maskavaabu )
Ingredients
300 g Rice (soaked overnight, blended to a semi-coarse stage)
200 g Smoked Tuna (sliced thinly)
100 g Coconut (grated)
150 g Yellow Lentil (cooked)
150 g Onion (sliced thinly)
3 Cherry Pepper
Juice of 4 Limes
8 Curry Leaves (chopped)
25 g Ginger (grated)
20 g Turmeric Powder
Salt to season
Water (to bind)
Oil for deep-frying
Method
Crush the onion, cherry pepper, curry leaves, ginger with salt, turmeric powder and lime juice. Add in the coconut and tuna. Mix thoroughly. Add in the rice and lentil. Combine the ingredients. Add sufficient water to make a pliable dough. Divide the dough into small balls. Roll each ball to oval shape. Deep fry until golden brown. Drain on absorbent kitchen paper.
Kavaabu ( Maskavaabu )
Ingredients
• Boneless fresh tuna fish cut into medium sized pieces ½ kg
• Grated coconut 1 tbsp
• Cream of half a coconut (bo kiru)
• Turmeric powder ½ tsp
• Coriander powder 2 tbsp
• Chilli powder ½ tbsp
• Aniseed seed ½ tsp
• Onion 2
• Curry leaves 10
• Tomato 2
• Cummin seed ½ tsp
• Pepper powder 1 tsp
• Cardamom 2
• Cinnamon 1¼ cm
• Garlic 8 cloves
• Ginger 2½ cm
• Fenugreek seed ¼ tsp
• Coconut oil 1 dsp
• Salt to taste
Method
Take 1 tbsp coconut and fry in oil till it becomes brown in colour, to this add curry leaves (2) and onion (a small piece sliced) and fry till it becomes light brown.
Grind cinnamon, cardamom, garlic, ginger, cumin seed, aniseed, coriander powder, chilli powder, turmeric powder and pepper powder into a smooth paste.
Fry sliced onion in oil till it becomes brown. Then add fenugreek seed, curry leaves and ground paste and again fry for a few minutes till it becomes dark brown in colour. Add some of the coconut cream and cook until it becomes thick. Then add the rest of the coconut cream, tomato, salt and fish and boil until fish is cooked and gravy becomes thick.
Ingredients
300 g Rice (soaked overnight, blended to a semi-coarse stage)
200 g Smoked Tuna (sliced thinly)
100 g Coconut (grated)
150 g Yellow Lentil (cooked)
150 g Onion (sliced thinly)
3 Cherry Pepper
Juice of 4 Limes
8 Curry Leaves (chopped)
25 g Ginger (grated)
20 g Turmeric Powder
Salt to season
Water (to bind)
Oil for deep-frying
Method
Crush the onion, cherry pepper, curry leaves, ginger with salt, turmeric powder and lime juice. Add in the coconut and tuna. Mix thoroughly. Add in the rice and lentil. Combine the ingredients. Add sufficient water to make a pliable dough. Divide the dough into small balls. Roll each ball to oval shape. Deep fry until golden brown. Drain on absorbent kitchen paper.
Kavaabu ( Maskavaabu )
Ingredients
• Boneless fresh tuna fish cut into medium sized pieces ½ kg
• Grated coconut 1 tbsp
• Cream of half a coconut (bo kiru)
• Turmeric powder ½ tsp
• Coriander powder 2 tbsp
• Chilli powder ½ tbsp
• Aniseed seed ½ tsp
• Onion 2
• Curry leaves 10
• Tomato 2
• Cummin seed ½ tsp
• Pepper powder 1 tsp
• Cardamom 2
• Cinnamon 1¼ cm
• Garlic 8 cloves
• Ginger 2½ cm
• Fenugreek seed ¼ tsp
• Coconut oil 1 dsp
• Salt to taste
Method
Take 1 tbsp coconut and fry in oil till it becomes brown in colour, to this add curry leaves (2) and onion (a small piece sliced) and fry till it becomes light brown.
Grind cinnamon, cardamom, garlic, ginger, cumin seed, aniseed, coriander powder, chilli powder, turmeric powder and pepper powder into a smooth paste.
Fry sliced onion in oil till it becomes brown. Then add fenugreek seed, curry leaves and ground paste and again fry for a few minutes till it becomes dark brown in colour. Add some of the coconut cream and cook until it becomes thick. Then add the rest of the coconut cream, tomato, salt and fish and boil until fish is cooked and gravy becomes thick.