Gulha (Maldivian fish balls)

Instructions

1. Finely slice the onion, chilli and garlic. Flake the cooked tuna into a bowl.
2. Add the coconut, onions, chilli, garlic, spices and a pinch of salt to the tuna, then mix.
3. In another bowl, mix the flour, baking powder and a pinch of salt, then gradually pour in the lukewarm water to obtain a soft dough.
4. Mix the tuna filling into the dough until you get a uniform, slightly sticky mixture.
5. Shape small balls or patties about 4 cm across.
6. Heat the oil to 170 °C and fry the gulhas in small batches for 4 to 5 minutes, until golden brown.
7. Drain on kitchen paper and serve hot with lime wedges.