Part 1: click here.
Dish 2: Tuna Balls
This was my favourite. A very addictive snack that combines the salty-savoury tuna with fluffy mashed potato in a crisp shell.
The recipe is quite simple. The secret ingredient is curry leaf which imparts a distinct aroma to elevate this simple snack into something a little more sophisticated.
Chop onions, baby green chillis and a generous handful of curry leaves. Boil and mash some potatoes. Drain tuna from can.
In a saucepan, saute the aromatics. Grind black pepper onto potatoes and add to the pan. The tuna goes in too. Season and mix well. Sprinke some breadcrumbs at the end.
Let the mixture cool. Honestly I would have been happy to stop here.
When the mixture is cool, roll it up with the hands into little bite-sized balls. Dip into beaten egg and then breadcrumbs. Deepfry.
Dish 3: Prawn fritters
This reminds me very much of the malay snack cucur udang. It combines a simple batter and chopped fresh prawns.
Take 1.5 kg of fresh prawns, yep that's quite a lot of prawns, yum yum. Peel and chop the prawn meat. Mix into a batter of flour and water together with plenty of chopped onions and baby green chillies. Deep fry and serve.
These snacks go well with chilli sauce. Champa also whizzed a green sauce by combining yoghurt, coriander, chilli, salt and lemon juice together; this sauce was especially lovely with the samosas.
As the sun went down, we sat around a table chatting, eating and drinking. The family cats couldn't contain their curiosity and came down to join us. We left M & J's home with three versatile recipes in our minds and memories of a laughter and food-filled afternoon.