Crab Samosas

Ingredients

• vegetable oil, for deep-frying
• 1 teaspoon mustard seeds
• 6-8 curry leaves
• 1 teaspoon ground turmeric
• 1 teaspoon ginger paste
• 2 teaspoons green chilies, finely chopped
• 8 ounces fresh crabmeat, flaked (thawed if frozen)
• salt
• 1 bunch fresh cilantro, finely chopped
• 24 sheets phyllo pastry
• 1/4 cup water
• 4 ounces flour

Directions

1. 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. 2

   Add the crab meat, salt and chopped cilantro, mixing well, and cook for a further 2-3 minutes.

3. 3

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

4. 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. 5

   Repeat the process making 24 samosas in all.

6. 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. 7

   Serve with sweet chili sauce.