Ramadan Treats is a segment covering personally loved recipes from the public, some of whom chose to remain anonymous. We bring you these recipes as they are made with love, and care, and bound to be a special treat this Ramadan.
"This turmeric crepe with tuna filling is a popular evening snack during Ramadan. I usually substitute the valhomas for canned tuna for my son."
- 1 cup valhomas (smoked fish) - chopped into small pieces
- 1 can tuna
- 1 medium sized onion (finely chopped)
- 2 stalks curry leaves (finely chopped)
- 1 scotch bonnet (finely chopped)
- 1 lemon
- salt to taste
- 1 tsp. turmeric powder
- 2 tbsp. Curry powder of your choice taste
- 3/4 cup water and coconut milk mixture
- 2 cup flour
- 1/3 tsp. turmeric
- 1 egg
- 2 cup water
- salt to taste
- Combine onion, curry leaves, chilies, lemon juice and salt
- Add in the valhomas and canned tuna with curry powder and turmeric
- Combine well and transfer the mix onto a pan on low heat and and cook for 10- 15 minutes
- Add in the water and coconut milk as required to keep the mixture from drying out
- Mix the flour, salt and turmeric in a bowl
- Add in water and mix well until the batter is smooth
- On a hot pan add 1/2 cup of the batter run the back of the tablespoon in a circular motion to spread it into a thin circular shape
- When the batter is cooked, remove with a spatula
- Add the filling while the crepes are still hot and roll them tightly to make the folhi
Tip: The crepes cook fairly quickly so remove the crepe from the pan when it is no longer sticky.
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