Tinfish Samoosa Recipe

In today's episode, Elaine is going to show us how to prepare and fry Tinfish Samoosas. Enjoy.

Ingredients (Makes approx. 7 Samoosas)
1 can of Tin Fish
Dania / Corriander (Finely chopped. Quantity is as per your preference)
2 green chili (finely chopped)
1 medium-sized onion (chopped finely)
1 teaspoon, masala
½ teaspoon, turmeric
1 clove of garlic
Samosa Pastry
Salt
Oil
a little cake flour and water (Acts as an adhesive for the samoosa)
Paper towels

Cooking
1) Heat a little oil (a tablespoon) in the pot as we don't want the samoosa filling to be soggy.
2) Add the onion, garlic and chili to the pot and allow it to braise for a minute.
3) Add the masala, turmeric, and salt thereafter.
4) The tinfish should be washed with the bones removed and broken into smaller pieces, add it to the pot and give it a mix. While it's in the pot break it up into bite-sized pieces.
5) It doesn't take long to cook, after 5 minutes, add the corriander and give it a mix.
6) Allow it to cook for a further 2-3 minutes and it's ready.

Samoosa Preparation (It is best to follow the video for this part)
1) Once the curry cools down, we can prepare the samoosas.
2) Mix a little flour and water until you have a paste. This will be used as an adhesive for the samoosas.
3) Take the samoosa pastry strip and fold the corner so that the end forms a triangle.
4) Take the furthest point of the pastry and fold it again so that the strip forms a triangular pocket.
5) Add a teaspoon of filling to the pocket.
6) Fold the pocket over to hold the curry in the samoosa.
7) And then fold the last bit of the samoosa pastry strip.
8) You will end up with a little flap, take a little paste on your finger and smear it on the flap, then fold the flap over the samoosa.
9) Continue the above process until all are complete.

Frying the Samoosa
1) Add enough oil to cover the samosas in the pot. The samoosas should be fried on medium heat.
2) Once the samoosa is golden brown, remove it and place the fried samoosas on a paper towel to absorb all the excess oil.