members recipes

Ingredients
1 onion ,sliced finely in half moons

Juice of 1 ½ limes

½ scotch bonnet or 3-4 red chillies , finely sliced

8 curry leaves , sliced finely

A small piece ginger , grated

200g Maldivian smoked tuna, finely sliced or 2 ( 185g x 2) tins tuna,drained.

½ tsp tumeric

½ cup coarsely ground rice.

½ cup fresh coconut, grated

¾ cup ( 150 ml ) water

Salt

Oil

Method
1. Preheat oven to 200 C . Oil a 24 cm x 9 cm inch tray.
2.Place onion slices in a mixing bowl, add salt and lime juice. Using your fingers, scrunch the onions well till they go soft and releases their juices.
3.Add chillies, curry leaves and ginger and mince again. Wear gloves to protect your hands from the chillies.
4.Once everything is mixed add the fish and mix well till you get a nice crumbled up fish mixture. Add tumeric .
5.Add ground rice and coconut. Mix everything well . Taste , add more salt if needed.
Add water and mix well.
6.Transfer the mixture into the prepared tray ,level it well . Rub a little oil on your hand and pat it on the top of the while leveling it.
7.Bake for about 45 minutes till reddish brown on top . Cool and cut into squares

Serve with a hot cup of tea.:)