Kavaabu (Kavaabu)
The Quirky Foodster Team
Ingredients
- Cooked rice, mashed slightly — 2 cups (370 g / 13 oz)
- Cooked, flaked tuna — 200 g (7 oz)
- Boiled potato, mashed — 1
- Onion, finely chopped — 1
- Green chillies, finely chopped — 2
- Curry powder — 1 tsp
- Turmeric — 1/2 tsp
- Egg, beaten — 1 (for binding)
- Oil for deep frying
- Salt — to taste
Method
- Combine the mashed rice, flaked tuna, mashed potato, onion, chilli, curry powder and turmeric in a large bowl.
- Add the beaten egg and salt, mixing thoroughly until the mixture holds together when pressed.
- Shape into small balls or patties, about golf-ball sized.
- Heat oil to 175°C (350°F).
- Deep-fry the kavaabu in batches until deeply golden and crisp on the outside, about 4–5 minutes.
- Drain on paper towels before serving warm.
Introduction: Golden, spiced croquettes made from rice, tuna and potato, deep-fried until crisp — a favourite grab-and-go Maldivian snack.
Cultural Background: Kavaabu is one of the heartiest of the Maldivian hedhikaa, built from leftover rice and fish, reflecting a practical, no-waste approach to home cooking that turns simple pantry staples into a well-loved street food.
Tips: If the mixture feels too wet to hold its shape, add a spoonful more mashed potato to bind it. Fry in small batches to keep the oil temperature steady for an evenly crisp exterior.
Variations: Shape into flatter patties for a different texture, closer to a fish cake. Add finely chopped curry leaves to the mixture for extra fragrance.
Storage: Store cooled kavaabu in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in an oven at 190°C (375°F) for 8–10 minutes, or an air fryer for 5 minutes.
Nutrition: Per serving (approx., 2 pieces): 260 kcal, 12 g protein, 10 g fat, 30 g carbohydrate.
FAQs:
Q: Can I use leftover rice for this?
A: Yes, kavaabu is traditionally a great way to use up leftover rice.
Q: Is kavaabu the same everywhere in the Maldives?
A: The base recipe is fairly consistent, though
- Cooked rice, mashed slightly — 2 cups (370 g / 13 oz)
- Cooked, flaked tuna — 200 g (7 oz)
- Boiled potato, mashed — 1
- Onion, finely chopped — 1
- Green chillies, finely chopped — 2
- Curry powder — 1 tsp
- Turmeric — 1/2 tsp
- Egg, beaten — 1 (for binding)
- Oil for deep frying
- Salt — to taste
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