Recipe - Sardines Samosas

Samosas -- those deep fried triangular shaped savory is a must in our household in Ramadan rather on out the menu. We make sure we have samosas all year through just because it’s a great snack. In our family, we make two types of samosas and freeze them for later consumption. One is the ever popular and loved by many beef & potato samosas and the sardine samosas that isn’t everyone’s favorite but it usually finishes before the beefs ones I wonder why sometimes.

The beef & potato samosas has two types one very basic and another with a lot more ingredients. The family version has less ingredients and mine a little extra here and there. The beef & potato samosa is nice eaten on its own or have lemon juice squeezed on it or dip in a cooling and delicious mint chutney its actually even good with tomato ketchup or chilie sauce. Bottom line is that however you eat it – it still tastes great.

The sardine samosas are made of out canned sardines and its spicy not fishy. My aunt sometimes squeeze some lemon juice but the rest like it on its own oh so yummy. Anyways I thought I would share the recipe for all the 3 types of samosas – it’s an easy recipe except when it comes to filly up the pastry and folding it into its triangular shape. There is always the easy way out of doing the spring roll shape then it wont be called samosas will it ..heh anyways I will put the recipe for the sardine samosas here and the other two in another blog so happy getting fishy with this one ..

The spring roll skin can be found just about any Asian store if you’re not in Asia or any supermarket here locally usually at the frozen foods section. My favorite brand of tin sardines is Ayam Brand. I think it’s a local brand and they make the best sardines in tomato sauce ever so I wouldn’t switch but if you get that brand any of your favorite brand would do too.

Sardine Samosas

Ingredients

I packet spring roll skin

1 large tin sardine in tomato sauce

A little oil for frying

4 green chilies

5 red chilies

2 medium sized onions

Salt to taste

A squeeze of lemon

Flour

Water

Directions

1. Remove sardines from tin and mashed the big pieces then put it in the frying pan. Fry it for a few mins before adding in the onions, red & green chillies and the lemon juice. Keep on frying till its cooked just make sure its not over dried.
   
2. Remove from pan and let it cool before putting it in the spring roll skin.
   
3. Mix the water and flour to form a paste.
   
4. Cut the spring roll skin into four equal parts or 3 if you want bigger samosas. Keep it under a damp towel to prevent it from drying out while filling them.
   
5. Method on how to fold and fill a samosa can be found on the following blog.
   
6. Once it’s done, fry it in a pan of very hot oil on medium heat till its golden brown then serve.
   
7. The unfried samosas can be kept in freezer bags for a couple of months.

the filled raw samosas