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4 Serves
80 Mins
Finely chop the white fish fillets and mix with grated coconut, onion, curry leaves, chili, and salt in a bowl.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
206 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
514 mg / 1,250 mgPotassium
982 mg / 4,700 mgSodium
437 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
26 g / 20 gCholesterol
95 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Prepare the dough using flour and water, then roll into small balls and flatten them into discs.
Place a spoonful of the fish mixture into the center of each dough disc, fold the edges to seal, and roll into a smooth ball.
Heat oil in a deep-frying pot and fry the fish balls until golden brown and crispy.
14
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Tunisian