SNOEK SAMOOSAS

Makes about 50 SNOEK FILLING

1kg fresh snoek half a cup cooking oil 2 large onions, sliced 1cm fresh ginger, finely chopped

2 cloves garlic a big handful of mint, finely chopped a big handful of coriander, chopped 1-2 fresh green chillies, chopped 2 tbsp smooth apricot jam half a tsp turmeric

1 tsp salt 2 tsp ground coriander 1 tsp ground cumin 2 tbsp lemon juice

SAMOOSAS 1 roll phyllo pastry, defrosted

1 tbsp oil, for brushing mustard seeds, for sprinkling

FILLING: Steam the fish for 5-7 minutes, remove from heat and, when cool enough to handle, remove the bones and flake.

Heat the oil in a saucepan, add the onion and fry until soft. Add the fish and remaining ingredients.

Cover and gently simmer over a low heat for 15 minutes. Cool.

SAMOOSAS: Preheat the oven to 190°C.

Using a sharp knife, cut the pastry lengthways into 6 strips, each about 5-6cm wide. Lay one strip lengthways on the work surface and brush with oil.

Place a heaped tablespoon of the snoek filling on the end nearest you. Lift up the bottom left-hand corner of the strip and fold it diagonally over the filling.

Continue folding diagonally to the end of the strip, ending with a triangular parcel. Place the parcel on a greased baking sheet. Brush lightly with oil and sprinkle with a few mustard seeds.

Repeat with the remaining pastry and filling to make 12 samoosas.

Freeze the rest of the filling, if desired, or make up to 50 samoosas, which can be frozen raw.

Bake for 12-15 minutes, until golden and crisp. Transfer to a wire rack and allow to cool.

In the book, this is served with coriander dipping sauce.