Day 5 of 15

Day Five: Share your favorite food picture or recipe.

My favorite recipe right now is Havaadhulee Bis (Curried Tuna Dumplings) from Dhumashi blog. During Ramadan of last year I discovered this blog and tried a few of the recipes. The one I liked the most was this one. This Ramadan I have made this three times. It is a lot of work but the payout is great.

I have made some slight changes to the recipe just because I couldn't get all the ingredients. The recipe is from Dhumashi blog but the picture is that of the ones I made.

Dough

2 cups flour

¼ cup boiling water (keep adding the water until it is the right consistency)

¼ cup grated coconut

1 tbsp oil

1 tsp salt

Filling

1 cup Maldivian smoked tuna Valhoamas (finely chopped) (I used a large can of tuna)

½ cup freshly grated coconut

1 onion (finely chopped)

8 curry leaves (finely chopped)

1 hot pepper chilli Githeyo mirus (chopped) (used dried chili flakes)

¼ tsp turmeric powder

2 tsp lemon juice

1 ½ tsp salt

Curry

1 tbsp oil

1 onion (finely chopped)

2 tbsp Maldivian roasted curry powder Hanaakuri havaadhu (Indian curry powder)

2 tbsp tomato paste

4 curry leaves

2 inches pandan / rampe leaves

¼ tsp chilli powder

½ cup thick coconut milk

1 litre water (to boil the bis or dumplings)

Preparation of the dough

1. Add salt, oil, grated coconut and water into the flour and mix well. Make into a soft dough. Divide the dough into 40 small balls and keep aside.

Preparation of the filing

1. Mix onion, lemon juice, curry leaves, chopped hot pepper chilli and salt. Mix until the juices flow from the onion.
2. Mix in the grated coconut.
3. Add turmeric powder and mix again.
4. Add Valhoamas and mix well.
5. Divide and make 40 small oval shapes.

Preparation of bis (Dumplings)

1. Press the dough into small cup shapes and place the tuna filling inside it.
2. Close the dough over the filling and make into oval shapes like eggs.
3. Repeat the same with the rest of the dough and tuna filling.
4. Boil the water and drop above prepared egg shaped dumplings into it.
5. Cook until the outer layer appears translucent.
6. Remove from water and strain.

Preparation of curry

1. Heat oil.
2. Fry onion, curry leaves and pandan leaves. Fry until onions appear golden brown.
3. Add in the chilli powder, turmeric powder, tomato paste and Hanaakuri havaadhu. Mix well.
4. Add salt and thick coconut milk. Cook for few minutes.
5. Fold the bis or dumplings into the prepared curry and apply curry all over.
6. Transfer to a plate and serve hot.

Note: Can use canned tuna if you do not have Maldivian smoked tuna.

If you cannot get freshly grated coconut for this recipe, you may use medium dessicated coconut instead (dessicated coconut is readily available in most Asian shops in UK and in many other countries).