FISH SAMOOSAS

These samoosas are baked so they’re not as oily as if they were deep-fried. The mealies add a lovely texture to the fish curry filling.

MAKES 12 PREPARATION: 30 MIN BAKING: 10 MIN

FILLING 1 onion, chopped 2 garlic cloves, crushed oil for shallow-frying 5ml (1t) each leaf masala and roasted masala 2,5ml (½t) each ground cumin and ground coriander 15ml (1T) tomato paste handful each of chopped fresh coriander and mint 1 can (400g) minced pilchards or middlecut pilchards 250ml (1c) mealie kernels salt and freshly ground pepper SAMOOSAS

8 sheets phyllo pastry

melted butter YOGHURT SAUCE 60-125ml (¼-½c) chopped fresh mint 250ml (1c) plain doublecream yoghurt TO SERVE

chilli sauce

Preheat the oven to 180°C. Grease a baking sheet with nonstick spray or butter. 1 Filling Fry the onion and garlic in the oil until soft. Add the spices and mix. Stir in the tomato paste and herbs. 2 Drain the fish well (if necessary) and add to the onion and spice mixture. Mix until smooth. Add the mealie kernels. Season with

salt and pepper. 3 Samoosas Brush two phyllo sheets with butter and layer one on top of the other. Cut into four strips. 4 Spoon a dollop of filling at the lower edge of a phyllo strip, fold the end over to form a triangle, then continue fold to the end of the strip. Secure the edge with melted butter. Repeat with the rest of the phyllo and filling 5 Brush melted butter over the samoosas, arrange on the prepared baking sheet and bake for about 10 minutes or until golden brown. 6 Yoghurt sauce Mix the

ingredients well. 7 To serve Serve the samoosas with the yoghurt sauce and drizzle chilli sauce over.