By Augustus DeHoedt


  • 4 each green capsicums
  • 200 g flaked cooked tuna
  • 1/2 ltr oil
  • 1 med size potato (cooked and mashed)
  • 1 green chilli (finely chopped)
  • 1 small brown onion (finely chopped)
  • 1 tsp ginger (finely chopped)
  • 1 tsp garlic (finely chopped)
  • 1 tbs curry leaves (finely chopped)
  • 1tsp cracked black pepper
  • 1/2 juice of lime
  • 1/4 tsp chilli powder
  • Salt to taste
  • 1 egg
  • 50ml plain flour
  • 200 g fine bread crumbs


Cut the capsicum length wise and remove seeds, blanch on hot water for a few minutes, take out and pat dry,

Place a non-stick pan on medium flame add oil once hot sauté the chopped ingredients until slightly brown add the tuna and potato and cook for a few minutes,

Correct the seasoning and finely adding the curry leaves and lime juice, set a side

Once the mixture in warm fill in the capsicums,

Coat with flour egg and bread crumbs, deep fry and serve hot

(chilli sauce optional)