Tuna Fritters with Curry Sauce

Ingredients

• 2 latas Canned tuna (Well drained; approximately 280 g drained weight in total.)
• Onion (Finely chopped; quantity not specified, estimated at 80 g.)
• Red bell pepper (Chopped; quantity not specified, estimated at 50 g.)
• Green bell pepper (Chopped; quantity not specified, estimated at 50 g.)
• Fresh parsley (Chopped; a small amount for the mixture and more for the sauce. Estimated at 15 g total.)
• 2 cup All-purpose flour
• 1 tsp Baking powder
• 0.5 tbsp Curry powder (For the fritter mixture.)
• 0.5 tbsp Dried Scotch bonnet pepper (For the fritter mixture.)
• 1 tsp Salt (For the mixture; adjust to taste if the tuna already contains salt.)
• 0.5 Lime (Juice, for the fritter mixture.)
• Water (Add gradually until a thick, spoonable batter forms; estimated at 180 ml.)
• Oil for frying (The amount depends on the size of the pan and the oil level. Approximately 60 g is absorbed during frying.)
• Mayonnaise (For the curry sauce; quantity not specified, estimated at 120 g.)
• Curry powder (For the sauce; add to taste, estimated at 1 tsp.)
• Dried Scotch bonnet pepper (For the sauce; add a little to taste, estimated at 1 g.)
• 1 Lime (Juice, for the sauce.)
• Fresh parsley (Chopped, for the sauce; quantity not specified, estimated at 5 g.)
• Salt (For the sauce, to taste.)
• Black pepper (For the sauce, to taste.)

Steps

1. 1

   Drain the two cans of tuna very well and place the tuna in a large bowl. Flake it with a fork so that no large pieces remain.

2. 2

   Add the chopped onion, red bell pepper, green bell pepper, and chopped parsley. Mix until the vegetables and herbs are evenly distributed.

3. 3

   Add the flour, baking powder, curry powder, dried Scotch bonnet pepper, and salt. Stir to combine the dry ingredients with the tuna.

4. 4

   Add the juice of half a lime. Gradually add the water while mixing, stopping when you obtain a thick, spoonable batter that is not runny.

5. 5

   Heat enough oil in a pan over medium heat. The oil should be hot but not smoking, so the fritters cook through without burning on the outside.

6. 6

   When the oil is ready, drop portions of the mixture into the pan using a spoon. Do not overcrowd the pan; leave space between the fritters so they can be turned.

7. 7

   Fry the fritters, turning them when the underside is golden, until they are crisp and golden on both sides. Transfer them to a plate lined with paper towels to remove excess oil.

8. 8

   To prepare the sauce, place the mayonnaise in a small bowl. Add curry powder, a little dried Scotch bonnet pepper, the juice of one lime, and chopped parsley.

9. 9

   Season the sauce with salt and pepper to taste and mix until smooth. Taste and adjust the curry, heat, or lime juice if necessary.

10. 10

    Serve the tuna fritters hot and crisp with the curry sauce.

Notes

The original recipe does not specify quantities for the vegetables, water, oil, or several sauce ingredients; these amounts were estimated to make the recipe reproducible. Add the water gradually, as the exact amount depends on the flour's absorption. The saltiness of the tuna and sauce may vary, so taste before adding more.

Nutrition per serving

• appetizer
• Holy Week
• Panamanian cuisine
• fried
• crispy
• fish
• with sauce
• spicy