Bajiyaa mix ( Dhivehi bajiyaa )

Filling:
8 medium onions ( about 500 gm)
½ (200g ) can tuna, drained and flaked
Small piece ginger( about 1 inch) , grated
1 scotch bonnet or 6 green chillies (optional)
12 curry leaves
4” piece pandan cut into large pieces
4 tsp Roasted curry powder
10 cardamon, ground
1 inch piece cinnamon , ground
2 tbsp sugar
Juice of 2 lime
Salt
Oil for deep frying

1. Heat a little oil, about 2 tbsp , in a large frying pan, add sliced onions and sauté till they go transparent and soft.

2. Add ginger, curry leaves , pandan and chillies, if using , and sauté for about 1 minute. Add the curry powder, ground cardamon, ground cinnamon and sugar and cook stirring to release the aroma and cook the spices.

3. Flake the fish into a bowl , add salt and lime juice and mix well. Add this into the onion mixture and cook for a further 2-3 three minutes till the spices are well combined into the fish and the mixture is quite dry. Taste , adjust salt and add more sugar if you like. Switch off and let it cool.