Lakshadweep Tuna Maas Appam

Nutrition per serving

Ingredients

• Rice flour1.5 cups
• Tuna flesh, flaked (cooked fresh, or canned in brine and drained)200 g
• Grated coconut1/2 cup
• Onion, finely chopped1 medium
• Green chilli, chopped2
• Curry leaves10
• Turmeric1/4 tsp
• Coconut oil1 tbsp + for brushing
• Saltto taste

Method

1. Cook the tuna first

   If you use fresh tuna, steam it or cook it in a covered pan for 8 to 10 minutes until it turns opaque, flakes easily and reads 63°C in the thickest part, then flake it. Canned tuna is already cooked, so just drain it well. Brined tuna is salty, so taste the filling before adding any salt.

2. Cook the filling

   Warm the coconut oil, add the curry leaves, onion and green chilli and cook until the onion is soft. Add the turmeric, flaked tuna, coconut and salt to taste. Stir on medium heat for 5 minutes until the mix is dry and steaming hot all through. Cool it.

3. Make the rice dough

   Boil 1.5 cups water with a pinch of salt and 1 tsp coconut oil. Lower the heat, add the rice flour and stir quickly until no dry flour is left. Cover and rest for 10 minutes, then knead with oiled hands into a smooth dough.

4. Shape the pockets

   Take lime-sized balls, flatten each into a cup in your palm and fill with a spoon of tuna mix. Pinch the edges closed into a half-moon or a ball, sealing well so no filling escapes.

5. Brush and arrange

   Brush the pockets with coconut oil and arrange them in one layer in the basket, with space between.

6. Air-fry until crisp

   Air-fry at 180°C for 12 min, turning once halfway, until the outside is golden and crisp. Break one open to check: the centre of the filling should be steaming and read 75°C. Serve warm with a squeeze of lime.