For the filling:
Cook the rice separately and set aside.
In a pan, warm oil and add cumin, cardamom and cinnamon. Heat until fragrant. Add the shredded cabbage and toss.
Open the can of pilchards and retain the sauce. Clean each piece of fish by lightly scraping off the darker scales and removing the soft cartilage from the middle. Return the cleaned pilchards to their sauce.
Once cabbage has softened, add the pilchards with their sauce. Break the fish down with a spoon. Add the rest of the spices and seasoning.
Once the rice has cooked, add it to the cabbage-and-fish mixture. Mix well.
For the dip:
Warm vegetable oil and add mustard seeds and cumin.
Once seeds have popped, add onion and cook until translucent. Add green beans and stir to coat with oil and spices.
Add remaining ingredients and cook for about 15 minutes on a low heat.
Remove pot from the stove and use a stick blender (or transfer to a jug blender) to make a smooth puree.
For the dough:
Sift the flour and salt together in a bowl. Add the butter and rub in until combined.
Add a little water at a time, kneading into a soft dough until it's soft and not sticky.
Divide the dough into 12 equal portions. Form each portion into a ball and roll out into a disc shape, about the size of a sideplate.
Cut each circle in half. With the rounded part of the semicircle at the top, put about a tablespoon of filling in the middle and bring up each corner to enfold the filling, forming a triangle shape.
Press down on the corners to seal. (You can use the tines of a fork to crimp the edges).
Fry each foldover in hot oil until golden brown.Recipe reprinted with permission of MealsOnSpeed. To see more recipes, click here.