Entree: Maldives – ބިސް ކީމިޔާ ➤ Bis Keemiya (Fried pastry pockets filled with spiced tuna and coconut)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 6 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil for dough
- 1/2 cup (115 ml) warm water, plus more as needed
- 2 tbsp (28 g) unsalted butter, softened (for dough)
- 1 1/2 cups (360 ml) vegetable oil for frying
- 8 oz (225 g) cooked tuna, flaked (fresh-cooked or canned, drained)
- 1/2 cup (40 g) fresh grated coconut (or desiccated rehydrated)
- 1 small onion, about 3 oz (85 g), finely chopped
- 1 clove garlic, approx. 3 g, minced
- 1 tsp (5 g) curry powder (preferably Maldivian curry blend)
- 1/2 tsp (2.5 g) turmeric powder
- 1/4 tsp (1 g) ground black pepper
- 1/8 tsp (0.5 g) red chili powder or to taste
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) coconut oil or vegetable oil for sautéing
- 2 tbsp (30 ml) chopped cilantro or curry leaves, optional

Instructions

1. Make the dough: In a bowl combine flour and 1 tsp salt. Stir in 2 tbsp vegetable oil and 2 tbsp softened butter. Add warm water a few tablespoons at a time and mix until a soft, smooth dough forms. Knead briefly, cover, and let rest 20–30 minutes.
2. Prepare filling: Heat 1 tbsp oil in a skillet over medium heat. Sauté chopped onion until translucent, about 4–5 minutes. Add minced garlic, curry powder, turmeric, black pepper and chili; cook 1 minute until fragrant.
3. Combine filling: Stir in flaked tuna and grated coconut; cook 2–3 minutes to warm through. Remove from heat, add lime juice, sugar and chopped cilantro or curry leaves if using. Taste and adjust salt and spice. Let filling cool.
4. Shape pastries: Divide dough into 12 equal pieces. Roll each piece into a thin 5–6 inch (12–15 cm) circle on a lightly floured surface. Place about 1½–2 tbsp (approx. 20–25 g) filling in the center of each circle.
5. Seal pockets: Fold dough over filling to form a half-moon and press edges firmly to seal. Crimp edges with a fork or pinch decoratively; ensure no gaps.
6. Fry until golden: Heat 1 1/2 cups (360 ml) oil in a deep skillet or pot to 350°F (175°C). Fry the pastries in batches, 2–3 minutes per side, until puffed and golden brown. Drain on paper towels.
7. Serve: Serve hot or warm with a squeeze of lime and a simple coconut chutney or chili sauce. Leftovers reheat in a 350°F (175°C) oven until crisp.