Fish Samosa
Dive into the irresistible flavors of Fish Samosa, a unique twist on the classic Indian street food favorite! These crispy golden pockets are stuffed with a delectable filling of tender white fish, aromatic spices like garam masala and turmeric, and freshly chopped cilantro, creating a burst of flavor in every bite. Perfectly spiced and balanced with a hint of zesty lemon juice, the filling is encased in flaky samosa pastry sheets, then fried to perfection for a satisfying crunch. Ideal as a savory appetizer or a crowd-pleasing snack, these fish samosas pair magnificently with tangy tamarind sauce or refreshing mint chutney. Whether you're serving them at a party or enjoying them as comfort food, this recipe delivers bold flavors and textures that are sure to impress.
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Recipe Information
Ingredients
- 250 grams White fish fillets (such as cod or haddock)
- 1 medium Onion, finely chopped
- 2 pieces Green chilies, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Oil
- 12 pieces Samosa pastry sheets
- 500 milliliters Oil for frying
Instructions
Start by finely chopping the white fish fillets into small, bite-sized pieces.
Heat 2 tablespoons of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the finely chopped onion to the pan and sauté until they become translucent, about 2-3 minutes.
Stir in the garlic, ginger, and green chilies, and cook for an additional 2 minutes until fragrant.
Add the chopped fish, turmeric powder, coriander powder, garam masala, and salt. Stir well to combine and cook the fish until it's cooked through, about 5-6 minutes.
Once the fish mixture is cooked and dry, remove from heat, and add the chopped cilantro and lemon juice. Mix well and let it cool completely.
To assemble the samosas, take one samosa pastry sheet at a time and fold into a cone shape as per packet instructions or your preferred method.
Fill the cone with a tablespoon of the fish mixture, ensuring not to overfill, then seal the edges with a little water to form a triangle.
Repeat the process with all the pastry sheets and fish filling.
Heat the oil for frying in a deep pan over medium heat.
Once the oil is hot, gently slide in the samosas (in batches) and fry until they are golden brown and crispy, about 3-4 minutes per side.
Remove the samosas with a slotted spoon and drain on paper towels to remove excess oil.
Serve the hot fish samosas with mint chutney or tamarind sauce as a delightful appetizer or snack.
Nutrition Facts
Calories |
6030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 579.2 g | 743% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 4327 mg | 188% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 6.8 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 227 mg | 17% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1397 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
