This is a favourite tea time snack for Maldivians. A spicy tuna filling goes inside these egg shaped dough balls and after that it’s boiled and lightly coated in a curry sauce. Maldivians call it curried eggs hence the shape, I call it Maldivian ravioli. Soft spicy and delicious.

Prep time: 45 minutes

Cook time: 25 minutes

Serves: 6-8 (entrée)

Filling

Ingredients

• 1/2 medium onion or 75gram onion thinly sliced
• 1/2 habanero chilli or to taste, thinly sliced
• 1 sprig curry leaves thinly sliced
• 3 tablespoon or  juice of 1 lemon 
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 tablespoon desiccated coconut
• 1  tin (185g) tuna chunks in oil, drained

Method

1. Place the onion, chilli, curry leaves, lemon juice, turmeric and salt in a bowl.
2. Combine using your hand(I use a disposable glove since the chilli might irritate your skin). Don’t be afraid to squeeze the mixture well to ensure the ingredients are blended well.
3. Add the desiccated coconut and mix again.
4. Add the tuna and mix well and combine everything together.
5. Make 28  small balls by squeezing the excess liquid. 
6. It is important to squeeze and discard the excess liquid while you are making the balls, so as to hold the dough together while cooking them. 
7. Keep aside on a plate.

Dough

Ingredients

• 1 cup plain flour
• 1/4 teaspoon salt
• 2 tablespoon oil (olive or sunflower oil)
• 1/2 cup boiling  hot water

Method

1. Place everything in a bowl, mix with a spoon until the mixture comes together.
2. Knead with your hands for about 3-4 minutes until smooth and pliable.
3. Make 28 small balls.
4. Arrange on a plate

Now to assemble them

1. Take one dough ball in your hand, flatten it slightly and place one ball of the fish filling  inside. 
2. Fold and close the dough over the  filling by gently pressing and turning until it is smooth and shaped into an egg.  
3. Repeat with the remaining dough balls and fish filling.
4. Arrange on a single layer on a plate.

Boiling the dough balls 

1. Bring 4 cups water to a boil in a medium sized pot.
2. Add 1/4 teaspoon salt and 1 tablespoon oil.

While the water is boiling make the curry sauce. 

Curry sauce

Ingredients 

• 3 tablespoon olive oil or sunflower oil
• 1/2 small onion or 50 gram onion thinly sliced
• 1 sprig curry leaves
• 1/4 teaspoon grated ginger 
• 1/2 teaspoon crushed garlic
• 1/4 habanero sliced or to taste
• 1×5 cm pandan leaf
• 1 teaspoon tomato paste
• 2 tablespoon curry powder (I used Babas Fish Curry Powder)
• 1/4 teaspoon salt
• 1 tablespoon coconut milk powder dissolved in 1/2 cup hot water

Method 

1. Heat the oil in medium fry pan.
2. Add the onion,  curry leaves, ginger, garlic, chilli, and pandan leaf and fry on medium high heat until softened and lightly golden.
3. Add the tomato paste and mix together. 
4. Add the curry powder, salt and give it a stir.
5. Add the coconut milk and keep cooking on low heat. 

Final Assembly

1. Gently  add the egg shaped dough balls in the boiling water  give them a stir from time to time and let them cook for about 5 to 7 minutes or until they float to the top.
2. Remove  them with a slotted spoon or strain through a sieve or colander and gently place in the curry sauce.
3. Carefully stir the egg shaped dough balls in the sauce until they are lightly coated. 
4. Cook for a few minutes.
5. Remove from heat.

Enjoy with a cup of tea.

If you make the recipe, please share it by tagging #nattulicious on Instagram