|200 g||samoosa pastry|
|350 g||pickled fish — flaked|
|sunflower oil — for deep-frying|
|180 ml||yoghurt — double cream|
|30 ml||spring onions|
|15 ml||fresh coriander|
|5 ml||lemon juice|
|salt and freshly ground black pepper|
For the samoosas, cut the pastry into 25cm x 8cm strips. Place about a tablespoonful of the pickled fish on one corner of the strip of samoosa pastry. Fold the opposite corner of pastry diagonally over the filling so that it looks like a triangle. Keep folding the triangle over and over again until you reach the end of the strip of pastry. Brush the end of the pastry with some water and secure to enclose. Repeat with the rest. Heat the oil for deep-frying to 180°C. Fry the samoosas until golden and crisp, 2-3 minutes. Drain on kitchen paper. For the dip, combine all of the ingredients and blend until smooth. Season it to taste. Serve the dip alongside the warm samoosas.
TIP: Other pantry and freezer fillings for samoosas include: tinned corn, chilli and cheese, frozen cauliflower, broccoli and cheese as well as frozen stir-fried vegetables and Chinese noodles.