Crab samosas

Crab samosas

By
From
The Curry Guy
Makes
18–20

I first tried making this recipe after a visit to a restaurant called Simla in Dordon, near Tamworth. Mohammed Nanu, the owner, asked his head chef to make several dishes for me, knowing I needed ideas for this book. They served this crab in deep-fried pastry shells and it was so good. I decided to use the crab filling for samosas. I think my friends at Simla will approve. Try dipping these into honey mustard raita.

Ingredients

Quantity Ingredient
1 quantity homemade samosa pastry

For the crab filling

Quantity Ingredient
2 tablespoons rapeseed oil
1 teaspoon mustard seeds
10 fresh curry leaves, finely chopped
1/2 onion, finely chopped
1 tablespoon Garlic and ginger paste
1/2 teaspoon salt
1 tablespoon Mixed powder
1/2 teaspoon chilli powder
31/2 tablespoons Tomato purée
4 tablespoons Spice stock
or water
250g fresh white crabmeat
1 teaspoon soy sauce

Method

  1. To make the crab filling, heat the oil in a frying pan until bubbly hot. Sprinkle in the mustard seeds and, when they begin to pop, stir in the curry leaves and onion, and fry until the onion is soft and translucent. Add the garlic and ginger paste and the salt and mix it all up in the pan for about 30 seconds. Stir in the mixed powder, chilli powder and tomato purée, along with the spice stock or water.
  2. Let this sizzle for about a minute and then pour it all into a bowl. Stir in the crabmeat (it will already be cooked) and the soy sauce. Check for seasoning.
  3. Tear off a piece of pastry dough the size of a golf ball and place on a floured surface (keep the remaining dough in the bowl covered so that it doesn’t dry out). Roll out into a very thin rectangle, the thinner the better, about 5 × 12cm.
  4. To make your samosas, place about 1 tbsp filling at the top of the pastry rectangle. Fold the top left corner over the filling to make a small triangular pocket. There will still be about 6cm pastry under this triangular pocket. Fold the top of the triangle over onto the remaining pastry and then again to create a little triangular samosa. Press the seams together tightly and repeat until all of the samosas are made. Either freeze at this stage, or set aside until ready to cook.
  5. When ready to cook pour 10cm of rapeseed oil into a deep saucepan and heat to 170°C. Fry the samosas in batches until nicely browned. Remove with a slotted spoon to a rack and keep warm while you fry the rest of the samosas.
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