Spiced seafood samosas

Spiced seafood samosas

Anjum's Quick & Easy Indian
Lisa Linder

These are lovely small treats to have with drinks, but also elegant enough to serve as a starter with a little salad and chutney on the side. I like to use a mixture of prawns, squid, mussels, salmon and white fish (you can buy mixes at a fishmonger or supermarket fish counter), but use fewer varieties if that is easier for you. I sometimes add desiccated coconut to the filling as well. If you don’t have dried mango powder, use lemon juice, and add a few extra breadcrumbs to the filling to soak up its moisture.


Quantity Ingredient
4 tablespoons vegetable oil, plus more to deep-fry
1 onion, very finely chopped
15g root ginger, grated, (peeled weight)
4 large garlic cloves, grated
4 teaspoons tomato puree
500g mixed raw seafood and fish, coarsely chopped
2/3 teaspoon freshly ground black pepper
1 teaspoon garam masala
4 tablespoons breadcrumbs
1 large red chilli, finely chopped
2 teaspoons mango powder, or to taste
20 x 7.5 cm-wide strips store-bought samosa wrappers
5 tablespoons plain flour


  1. Heat the oil in a large non-stick sauté pan. Add the onion and cook until turning golden on the edges. Tip in the ginger and garlic and sauté gently for a minute or two. Add the tomato purée and cook out for a minute, then add the seafood, seasoning and garam masala and sauté for three minutes. Stir in the breadcrumbs, chilli and mango powder, then taste and adjust the seasoning.
  2. To assemble the samosas, peel off a samosa strip and place it with the short end facing you. Place 1 tablespoon of the filling on the bottom of the strip closest to you, leaving a cm border. Now fold over the right-hand corner of the strip so that it encloses the filling to make a triangle. Then keep folding the filled triangle upwards until you have a small piece of spare wrapper left at the end.
  3. Mix the flour in a cup with enough water to make a thickish, gluey paste. Using a pastry brush or your fingers, spread this flour paste over the spare piece of samosa wrapper and fold over to seal the samosa. Brush any loose edges with the floury paste, again to enclose. Repeat with the remaining filling and wrappers.
  4. Heat enough oil to be about 7.5 cm deep in a wok, karahi (the Indian version of a wok) or saucepan until it either reaches 180°C on an oil thermometer, or a piece of bread starts to bubble as soon as you put it in. Add four or five samosas, but do not overcrowd the pan, and fry, turning once, until golden on both sides, around two minutes in total. Remove and drain on kitchen paper. Repeat with the remaining samosas and serve hot.
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