This is a Dhifoods recipe.
Ingredients: 1 kilo cleaned skipjack tuna; 4 large bell peppers; 2 tomatoes; 1 green chili; 4 dried chilies; 3 limes; salt; 4 inches ginger; 6 garlic cloves; 3 onions; 1 teaspoon ground pepper; 4 capsicums; curry leaves; crumbled faroshi; 5 cups flour; 3 eggs; coconut milk; oil; 1/2 spoon spice mix.
Method: After mixing the eggs into the flour, add coconut milk and knead it to the thickness needed for the flatbreads. Then fry thin flatbreads and set them aside. Crush the ginger and the garlic, and chop everything that needs to be chopped. Cut the bell peppers and the capsicums lengthwise and remove the seeds. Cut the chilies into small pieces. When everything is ready, sauté the onion, the curry leaves, and the pandan leaf in a little oil. When the onion turns red, add the tomatoes, all the chilies, and the spice mix, and cook for 2 minutes. Then add the skipjack tuna and stir until it is well fried. Then add salt and a spoon of sugar, mix, and take it off the heat. Then add the lime juice and even out the taste. Put this fish filling inside each flatbread and shape them like a kimia or rolls. Then beat another 2 eggs, coat the rolls with egg, and cover them with faroshi.
Recipe from Dhifoods.