Tuna fish balls

Tuna fish balls

By
From
Sri Lankan Flavours
Makes
20
Photographer
Craig Wood

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
10 curry leaves
3-4 onions, chopped
1 green chilli, deseeded and finely chopped
500g canned tuna, drained
or 500g 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
1 lime, juiced
breadcrumbs
oil, for deep-frying

Batter

Quantity Ingredient
1 1/2 cups plain flour
1/2 teaspoon salt
1/2 cup water

Method

  1. 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.
  2. Make 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.
  3. 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.

Tip

  • Adding mint is something my mum used to do. Most people use just curry leaves.

    Add more green chilli or pepper for extra spice.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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