Maldivian Biscutlus

Ingredients:

300 g Rice (soaked overnight, blended to a semi-coarse stage)

200 g Smoked Tuna, sliced thinly

100 g Coconut, grated

150 g Yellow Lentil, cooked

150 g Onion, sliced thinly

3 Cherry Pepper

Juice of 4 Limes

8 Curry Leaves, chopped

25 g Ginger, grated

20 g Turmeric Powder

Salt to season

Water, to bind

Oil for deep-frying

Cooking Instructions:

Crush the onion, cherry pepper, curry leaves, ginger with salt, turmeric powder and lime juice. Add in the coconut and tuna. Mix thoroughly. Add in the rice and lentil. Combine the ingredients. Add sufficient water to make a pliable dough. Divide the dough into small balls. Roll each ball to oval shape. Deep fry until golden brown. Drain on absorbent kitchen paper.

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