Curried Fish Samoosas with Green Chutney

Fish

Pat the Sea Harvest Cape Whiting Portions dry with paper towel. Drizzle with the vegetable oil and lemon juice, then sprinkle over the Cape Herb & Spice Garam Masala Curry Rub, ensuring each fillet is evenly coated. Leave to marinate for 10–15 minutes.

Heat a non-stick frying pan over a medium heat. Cook the fish for 3–4 minutes per side, or until just cooked through and lightly golden. Transfer to a plate and allow to cool slightly before gently flaking into large bite-sized pieces.

Filling

Place the potatoes in a saucepan of lightly salted water and bring to the boil. Cook for 15–20 minutes, or until tender when pierced with a fork. Drain well and allow to steam dry for 1 minute. Mash roughly with a fork, adding the butter and mixing until combined. Season lightly with salt and set aside to cool.

Heat the vegetable oil in a large frying pan over a medium heat. Add the onion and red pepper and cook for 5–6 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.

Add the Cape Herb & Spice Garam Masala Curry Rub and Cape Herb & Spice Cape Malay Curry Spice and cook for 30 seconds to toast the spices. Stir in the tomato paste and water and cook until the mixture is well combined and slightly thickened.

Add the potato into the onion mixture and mix until evenly combined, then add in the flaked fish, keeping some larger flakes intact for texture. Stir through the fresh coriander, parsley and lemon juice. Taste and season with salt and freshly ground black pepper.

Transfer the filling to a shallow tray and allow it to cool completely. For best results, chill for 20–30 minutes until firm, making the samoosas easier to fill and shape.

Green Chutney

Place the coriander, mint, green chillies, garlic and ginger into a food processor or blender.

Add the lemon juice, Cape Herb & Spice Garam Masala Curry Rub, honey or brown sugar and 2 Tbsp (30 ml) of the cold water. Blend until smooth, adding more water as needed until you reach your preferred consistency. Taste and season with salt.

To Assemble

Mix the cake flour and water together to form a smooth flour paste.

Fold each pastry sheet into a cone and spoon about 2 Tbsp (30 ml) of filling into the centre. Fold into a neat triangle, sealing the final edge with the flour paste.

Lightly brush each samoosa with the beaten egg or milk. Keep the assembled samoosas covered with a clean, slightly damp tea towel while you work to prevent the pastry from drying out.

For deep frying, heat the vegetable oil to 175 °C. Fry the samoosas in batches for 3–4 minutes until crisp and evenly golden brown. Remove with a slotted spoon and drain on a wire rack or paper towel.

Alternatively, lightly brush or spray the samoosas with vegetable oil and arrange them in a single layer in the air fryer basket. Air fry at 190 °C for 10–12 minutes, turning halfway through, until crisp and golden brown.

To Serve

Serve the warm samoosas with the green chutney for dipping and garnish with fresh coriander, if desired.