Paleo Fish Samosa
Discover the perfect blend of traditional comfort and health-conscious innovation with this Paleo Fish Samosa recipe! Featuring a flaky, golden crust made from cassava, tapioca, and almond flours, these samosas are entirely grain-free and gluten-free, making them an excellent choice for Paleo diets. The filling bursts with bold flavors, thanks to aromatic spices like cumin, coriander, turmeric, and fresh ginger. Succulent, flaky fish fillets form the heart of the filling, complemented by the zest of fresh cilantro. Gently pan-fried in coconut oil for a crisp, golden finish, these samosas are as satisfying as they are nutritious. Perfect as an appetizer, snack, or light meal, pair them with a Paleo-friendly dipping sauce for an irresistible treat that’s both wholesome and indulgent.
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Recipe Information
Ingredients
- 3 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 inch piece Ginger, grated
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 300 grams Fish fillets (such as cod), skinless and boneless
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 cup Cassava flour
- 0.25 cup Tapioca starch
- 0.25 cup Almond flour
- 0.5 cup Water
- 1 large Egg, beaten
Instructions
Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic, grated ginger, and cumin seeds to the pan. Cook for another 2 minutes until fragrant.
Stir in the coriander powder and turmeric, then add the fish fillets. Cook, breaking the fish apart with a spoon, until fully cooked and starting to flake, about 5-7 minutes.
Season the fish filling with salt, black pepper, and chopped cilantro. Mix well and set aside to cool slightly.
In a large bowl, mix together the cassava flour, tapioca starch, and almond flour. Gradually add water and mix until a smooth dough forms.
Divide the dough into 8 equal portions. Roll out each portion on a piece of parchment paper to form circles approximately 6 inches in diameter.
Place a generous spoonful of the fish filling on one side of each dough circle. Fold the other side over to create a semi-circle and seal the edges, using the beaten egg as a glue if necessary.
Heat the remaining coconut oil in a pan over medium heat. Fry the samosas gently until golden brown on both sides, approximately 3-4 minutes per side.
Drain the cooked samosas on paper towels and serve warm with your favorite Paleo-friendly sauce.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 12.4 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 16.0 mcg | 80% | |
| Calcium | 260 mg | 20% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1816 mg | 39% | |
*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.
