Crab and Coconut Samosas
Crab and grated coconut turn your average samosa into something special.
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 2cm ginger finely grated
- 2 tsp green or red chillies, finely chopped
- 1 tsp ground turmeric
- 200g fresh crab meat, flaked (thawed if frozen)
- 100g fresh grated coconut
- Salt, to season
- 1 small bunch of fresh coriander, finely chopped
- 1 lime, zested
- 24 strips of samosa pastry
- 50ml water
- 115g plain flour
- Vegetable oil for deep frying
Heat one tablespoon of the oil in a heavy-based frying pan. Fry the mustard seeds, curry leaves, ground turmeric and ginger, stirring often, for one to two minutes, until fragrant.
Add the crab meat, salt, chillies, lime zest and coriander mixing well, and cook for a further two to three minutes.
Mix together the water and flour to make a flour paste.
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.
Repeat the process making 24 samosas in total.
Heat the oil for deep-frying in a deep fat-fryer or wok until hot. To test if the oil is hot enough, drop a small piece of bread into the oil - if it sizzles immediately and starts to change colour after a few seconds, it's ready. Fry the samosas in batches until golden-brown, remove with a slotted spoon and drain on kitchen paper.
For more information on the spices used in Reza's recipes, look inside our Indian spice box.