Maldivian Tuna and Coconut Patties

Ingredients

• 400g (14 oz) fresh tuna, finely chopped 400g (14 oz) fresh tuna, finely chopped
• 1 cup freshly grated coconut 1 cup freshly grated coconut
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh curry leaves, chopped 2 tablespoons fresh curry leaves, chopped
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the chopped tuna, grated coconut, onion, green chilies, garlic, ginger, turmeric powder, chili powder, cumin powder, coriander powder, cilantro, curry leaves, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small patties, about 2 inches in diameter.
3. 3.
   Heat vegetable oil in a frying pan over medium heat.
4. 4.
   Carefully place the patties in the hot oil and fry until golden brown on both sides, approximately 3-4 minutes per side.
5. 5.
   Once cooked, remove the patties from the pan and drain excess oil on a paper towel.
6. 6.
   Serve hot and enjoy the authentic flavors of Maldivian Tuna and Coconut Patties.

Treat your ingredients with care...

• Tuna — Ensure that the tuna is fresh and finely chopped for the best texture in the patties.
• Grated coconut — Use freshly grated coconut for its natural sweetness and texture.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the mixture.
• Serve the patties with a side of tangy tamarind chutney for a burst of flavor.
• If fresh tuna is not available, you can use canned tuna as a substitute.
• To make the patties more crispy, you can coat them in breadcrumbs before frying.
• These patties can be made ahead of time and stored in the refrigerator for up to 2 days. Just reheat them in the oven before serving.

Serving advice

Serve the Tuna and Coconut Patties as an appetizer or as a main course accompanied by steamed rice and a fresh salad. They are also perfect for picnics or as a snack on the go.

Presentation advice

Arrange the golden-brown patties on a platter and garnish with fresh cilantro leaves. Serve them with a wedge of lime for an extra burst of citrus flavor.