Skipjack tuna rolls
Thin crepes rolled around a spicy skipjack tuna filling, coated in egg and faroshi crumbs.
Spiced skipjack tuna is wrapped in thin crepes, then coated in egg and crushed faroshi. These rolls are a favourite short eat at tea time.
Ingredients
1 kilo finely flaked skipjack tuna
4 large bell peppers
2 tomatoes
1 green chilli
4 dried chillies
3 limes
Salt
4 inches ginger
6 garlic cloves
3 onions
1 teaspoon ground black pepper
4 capsicums
Curry leaves
Crushed faroshi
5 cups flour
3 eggs
Coconut milk
Oil
1/2 spoon spice mix
Method
Mix the eggs into the flour, add coconut milk and knead to the consistency needed for crepes.
Cook thin crepes (fenfolhi) and set them aside.
Crush the ginger and garlic, and chop everything that needs chopping.
Cut the bell peppers and capsicums lengthwise and remove the seeds.
Cut the chillies into small pieces.
When everything is ready, fry the onion, curry leaves and pandan leaf in a little oil.
When the onion turns red, add the tomatoes, all the chillies and the spice mix, and cook for 2 minutes.
Add the skipjack tuna and stir until it is well browned.
Add salt and half a spoon of sugar, mix, and take it off the heat.
Add the lime juice and balance the taste.
Put some of the fish filling in each crepe and shape it like a kimia or a roll.
Beat another 2 eggs, coat the rolls in egg and cover them with faroshi.
