Fish filled samosas are a great alternative to Mince and Pea Samosas.
This recipe teams white fish fillets with finely diced potato and herbs for a delicious light filling, that truly shines when dipped in a zesty mint, garlic and chilli sauce.
The crispy pastry, using spring roll pastry, which is substantially different to the thicker crusty version of Indian samosas is light and adds just the right amount of crunch to these delicious taste parcels.
Ensuring the triangles are firmly sealed with no “gaps” or “holes” to prevent the hot oil to be absorbed into the parcels, then shallow frying rather than deep frying makes for the least oily version possible.
These samosas freeze really well, so you can make ahead and impress guests when they arrive or have a stash to treat yourselves at your pleasing.
Prep time: 2 hours (including making filling) Cooking time: 20-30 minutes
- 8 -10 sheets spring roll pastry (thawed to room temperature)
- 2 tablespoons flour
- 200 g white fish fillets such as flathead, diced into small chunks
- 1 small potato diced finely
- 1 onion very finely diced
- handful of curry leaves
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon fennel seeds
- 2 cloves garlic and equal amount of ginger pounded to a paste
- 1-2 small red chillies finely diced
- 2 tablespoons finely diced coriander
- 2 tablespoons vegetable oil and then 1 cup of vegetable oil for shallow frying
- 1/2 teaspoon white pepper
- 1/4 teaspoon and 2 pinches Salt
- 1/2 cup or so of water
- Handful of mint, coriander, 1 cloves garlic and 2 chillies
- Juice of 1 lime and 1/2 teaspoon vegetable oil
1. Boil finely diced potatoes with 1/4 teaspoon salt until just tender, about 5 minutes
2. Heat oil in non-stick frying pan. Add mustard seed, fennel seeds and curry leaves and heat until fragrant.
3. Add onion and cook slowly until transparent.
4. Add ginger and garlic paste add mix through onions, then add fish, salt and white pepper and 1/4 cup water.
5. Simmer until water has totally evaporated and the fish is sealed, just turning white.
6. Remove from heat add potato, chilli and coriander and mix through, slightly break up potatoes and fish as you do, but do not mash. Taste to see if extra salt required.
7. Allow mixture to cool.
8. Mix flour in a small bowl with 3-4 tablespoons of water, adding slowly to create a thick flour “glue”.
9. Take 2 sheets of the spring roll pastry, keeping rest between dampened tea towel to avoid drying out. I have discovered that using a double layer of the pastry creates a more robust case and crispier casing for these samosas.
10. Place each sheet neatly aligned on top of each other, then cut into 3 even strips.
11. Starting at one end, place 1-1.5 teaspoons of mixture on the pastry and then turn pastry over to create a neat triangle. Ensure there are no gaps when you turn the pastry – use the glue to seal openings or gaps between the 2 sheets of pastry as you go. This will ensure the oil doesn’t enter the package when you fry it and make your samosas less oily.
12. Repeat process until all mixture is used up. Makes about 12-15 samosas.
13. Samosas can be frozen at this point and shallow fried directly from the freezer when you require. They freeze really well.
14. Heat 1/2 cup of vegetable oil in a small non-stick frying pan over high heat, add 3-4 samosas, allowing oil to come back to temperature, then lower heat to medium and cook until samosas are golden and filling is hot.
15. Finely dice mint, coriander, garlic and chilli – I used a mandolin. Place in a small bowl. Add healthy pinch of salt, add lime juice a dash of oil to create a zesty dipping sauce.
16.serve samosas with lime dipping sauce and other sauces as suits.