Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Samoosas-Fish Filling

500 g Firm fresh fish

2 Onions; finely chopped

2 Green chillies finely chopped

5 ml Salt

30 ml Lemon juice

60 ml Chopped coriander leaves (dhunia) Boil fish until tender, then drain and flake. Add onions, chillies, salt, lemon juice and dhunia leaves while fish is still warm. allow to cool before filling samoosas. Fills about

30 samoosas. The Cape Malay Cookbook.

Courtesy of Jim Jamieson

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