Makes 20
Ingredients
2 tablespoons vegetable oil
10 curry leaves
3–4 onions, chopped
1 green chilli, deseeded and finely chopped
500 g (1 lb 2 oz) canned, drained
tuna or 500 g (1 lb 2 oz) fresh tuna, boiled and flaked
2–3 potatoes, boiled and mashed
1 ⁄4 teaspoon ground turmeric
10 mint leaves, roughly chopped
salt to taste
pepper to taste
juice of 1 lime
breadcrumbs
oil for deep-frying
Batter
1 1⁄2 cups plain (all-purpose) flour
1 ⁄2 teaspoon salt
1 ⁄2 cup water
10 curry leaves
3–4 onions, chopped
1 green chilli, deseeded and finely chopped
500 g (1 lb 2 oz) canned, drained
tuna or 500 g (1 lb 2 oz) fresh tuna, boiled and flaked
2–3 potatoes, boiled and mashed
1 ⁄4 teaspoon ground turmeric
10 mint leaves, roughly chopped
salt to taste
pepper to taste
juice of 1 lime
breadcrumbs
oil for deep-frying
Batter
1 1⁄2 cups plain (all-purpose) flour
1 ⁄2 teaspoon salt
1 ⁄2 cup water
Preparation
Heat the 2 tablespoons oil in a pan over medium heat, add the curry leaves, onions and green chilli and fry until lightly brown. Add drained tuna and heat through for 2 minutes. Add mashed potato, turmeric and mint. Mix well and season with salt, pepper and lime juice.
Batter
Put flour and salt in a bowl and mix well. Make a well in the centre and add enough water to make a thick dripping batter.
Put flour and salt in a bowl and mix well. Make a well in the centre and add enough water to make a thick dripping batter.
Shape tuna mixture into small balls or croquettes. Dip in batter, coat in breadcrumbs and deep-fry until golden brown.
Serve with tomato or sweet chilli sauce.
Tips
Adding mint is something my mum used to do. Most people use just curry leaves. Add more green chilli or pepper for extra spice.
Adding mint is something my mum used to do. Most people use just curry leaves. Add more green chilli or pepper for extra spice.
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