Crab samosas

Method

1. Heat 1 tablespoon of the oil in a heavy-based frying pan. Fry the mustard seeds, curry leaves, ground turmeric and ginger paste, stirring often, for 3-5 minutes, until fragrant.

2. Add the crab meat, salt and chopped coriander, mixing well, and cook for a further 2-3 minutes to the oil, the mustard seeds, curry leaves, turmeric, ginger, salt, coriander and the crab meat. Fry until cooked.

3. Mix together the water and flour to make a flour paste.

4. Fold a pastry sheet over to make a strip. Place a portion of the crab mixture in one corner of the pastry strip and fold the pastry over into a triangle. Fold the triangle along the strip, sealing the edges with the flour paste.

5. Repeat the process making 24 samosas in all.

6. Heat the oil for deep frying in a deep fat-fryer or wok until very hot. Fry the samosas in batches until golden-brown, remove with a slotted spoon and drain on kitchen paper.

7. Serve the freshly fried samosas with chutney or tomato ketchup.

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Ingredients

vegetable oil, for deep-frying
1 tsp Mustard seeds
6-8 curry leaves
1 tsp ground turmeric
1 tsp ginger paste
2 tsp green or red chillies, finely chopped
200g fresh crab meat, flaked (thawed if frozen)
Salt
1 small bunch of fresh coriander, finely chopped
24 sheets of samosa pastry or filo pastry
50ml water
115g Flour
chutney or tomato ketchup

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