A Samoosa is a traditional snack brought to South Africa by the massive Indian community in Durban. They are triangles filled with meat/fish/vegetable curry. They are incredibly popular at all social events, corner shops or delived to offices in a basket. They are readily freezeable cooked or uncooked.
1 small onion finely chopped
2 tbsp vegetable oil
1 tbsp Durban Masala/'Mother-in-laws tongue' mix* (see comment below) or hot red curry powder
1/2 tsp cayenne pepper (for extra hot hit)
600g firm skinned inexpensive fish (ie. Wrasse, Pollock, Mullet)
1 finely chopped clove garlic
1 cup frozen mixed vegetables
1 cup fish stock (ideally made from previous speared left over fish bones/heads etc.)
salt and pepper to taste
1 tbsp flour mixed with 1/4 cup cold water
2 puff pastry sheets
In a heavy based pan, heat the oil.
Combine the onion and garlic and fry until golden brown.
Add the masala or curry powder and stir.
Add and brown the fish.
Then throw in the frozen vegetables and fish stock and cook covered for 20 minutes. Mix the flour with the cold water and stir into the mix until it all returns to the boil.
Take off the heat and chill for thirty minutes for ease of handling.
Cut each pastry sheet into three equal sections up and down.
Gives you nine squares per sheet.
Spoon an amount of the fish curry into the middle of each square and fold over to make the samoosa triangle and pinch closed.
Bake at 180°C oven for 30 minutes or until golden brown.
*Durban Masala/'Mother-in-laws tongue' mix - makes more than you need for the samoosa's
2 tbsp/1 spice bottle ground coriander,
1 tbsp/half bottle ground cumin
rounded tsp of ground cinnamon,
1/2 tbsp ground fennel seed,
1 tbsp ground dried chillies,
1 tsp ground black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp ginger powder
1 tsp garlic powder
2 tsp turmeric
1 tsp ground cardomoms
2 ground bay leaves (optional)
2 tsp cayenne pepper (extra fire)
Wizz it all in a small mixer or grind well together.
1 small onion finely chopped
2 tbsp vegetable oil
1 tbsp Durban Masala/'Mother-in-laws tongue' mix* (see comment below) or hot red curry powder
1/2 tsp cayenne pepper (for extra hot hit)
600g firm skinned inexpensive fish (ie. Wrasse, Pollock, Mullet)
1 finely chopped clove garlic
1 cup frozen mixed vegetables
1 cup fish stock (ideally made from previous speared left over fish bones/heads etc.)
salt and pepper to taste
1 tbsp flour mixed with 1/4 cup cold water
2 puff pastry sheets
In a heavy based pan, heat the oil.
Combine the onion and garlic and fry until golden brown.
Add the masala or curry powder and stir.
Add and brown the fish.
Then throw in the frozen vegetables and fish stock and cook covered for 20 minutes. Mix the flour with the cold water and stir into the mix until it all returns to the boil.
Take off the heat and chill for thirty minutes for ease of handling.
Cut each pastry sheet into three equal sections up and down.
Gives you nine squares per sheet.
Spoon an amount of the fish curry into the middle of each square and fold over to make the samoosa triangle and pinch closed.
Bake at 180°C oven for 30 minutes or until golden brown.
*Durban Masala/'Mother-in-laws tongue' mix - makes more than you need for the samoosa's
2 tbsp/1 spice bottle ground coriander,
1 tbsp/half bottle ground cumin
rounded tsp of ground cinnamon,
1/2 tbsp ground fennel seed,
1 tbsp ground dried chillies,
1 tsp ground black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp ginger powder
1 tsp garlic powder
2 tsp turmeric
1 tsp ground cardomoms
2 ground bay leaves (optional)
2 tsp cayenne pepper (extra fire)
Wizz it all in a small mixer or grind well together.
