Fish kebab
Fried fish kebabs of tinned or fresh fish with rice or mung bean flour, coconut, chillies and cabbage.
These fish kebabs mix flaked fish with coconut, onion, chilli, ginger and lime, then go into hot oil until crisp. Serve them warm with tea.
Ingredients
1/2 plate rice or mung beans
2 tins fish (Felivaru) or 2 pieces fresh fish
3 green chillies
4-inch piece of ginger
4 garlic cloves
Curry leaves, and 2 cabbage leaves
3 limes
3 onions
Oil
Grated flesh of 1/2 mature coconut
Salt
Method
Grind the rice or mung beans finely on a grinding stone.
Flake the fish finely and set it aside.
Chop everything else except the ginger and garlic.
Crush the garlic and ginger on the grinding stone.
Mix all of this, except the fish and coconut, until the onion is soft. Remember to add the lime juice and salt.
Add the fish and coconut with a little turmeric, mix, and adjust the taste.
Add the ground mung bean or rice flour and mix.
Finally, add the cabbage leaves and mix them in, but do not knead after this.
Shape the mixture into kebabs and deep-fry them.
