Tuna Fish Samosas
Serves 4 to 6 as appetizer
Level of Difficulty: Medium
In Mauritius, samosas are enjoyed all day long, just like Tacos in Mexico or Empanadas in Brazil. With our easy recipe you can do the same at home.
250g plain flour
100ml cold water
1 pinch salt
250g boiled potatoes
250g firm fish, tuna, marlin, butterfish
2 chopped onions
1 teaspoon cumin powder
½ teaspoon turmeric
½ cup chopped spring onions
2 tablespoons vegetable oil
Oil for frying
In a frying pan, heat 2 tablespoon of oil and sauté the chopped onions. Add fish, spices, spring onions stir- fry until fish is cooked.
Prepare pastry: In a mixer, mix flour, cold water and pinch of salt, knead until you get soft dough.
Roll pastry into a very thin sheet, with a very sharp knife cut pastry in strips of 20 cm x 5 cm.
Mix potatoes with fish and smash filling coarsely.
Put a teaspoon of fish filling on one end of the pastry strip.
Take pastry from one corner and fold over to form a triangle, covering the filling. Lift first triangle up and over to form the second triangle, continue folding over and over until you reach the end of the pastry strip. Seal edges with some water. Continue and form all samosas.
Fry samosas in hot oil until gold and crispy, drain on sheets of absorbent paper, enjoy.
Chef Sandy own and manage “ Pallagino” Feast of Mauritius, a guest house with a private pool, just off the golden sand beach in Flic-en-Flac, on the west coast of Mauritius.
Her first book “Un Chef a la Maison” is a best seller here and was re-printed within 10 months of first publication. Sandy’s’ articles appears regularly in top local magazines and newspapers, and “Cote Nord” magazine distributed in Air France.
“A Feast of Mauritius” is due for publication in couple months time.
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