Tuna Cassava (Kanjoli)

Original Cooking from Central Sulawesi, Indonesia

Ingredients :
Filling :
500 gram tuna fish, boiled and flaked
300 ml thick coconut milk, from 1 coconut
3 tablespoons vegetable oil, to saute
5 red chillies, cut sideways

Spice Paste :
1/2 teaspoon ground pepper
5 shallots
3 cloves garlic
1/2 teaspoon seasoning
salt to taste

Outer Skin :
1 kg cassava, clean, grated and squeezed the water
1 coconut, grated at its long side
1/2 teaspoon salt
600 ml vegetable oil, to fry

Filling :
Grind all spice paste ingredients using a granite pestle. Saute ground spices ingredients until fragrance. Put flaked tuna and stir well. Gradually pour coconut milk while continue mixing. Simmer until tuna is cooked and the water dries. Add chillies.

Outer Skin :
Mix well cassava, coconut and salt. Take 2 tablespoons cassava mixture. Flattened and filled with 1 tablespoon tuna filling. Make an oval shape. Heat oil and deep-fried Tuna Cassava until golden brown. Serve while still hot.

Makes : 20 servings.

Source : Selera Magazine, April 2002