3 cans tinned fish (bones removed)2 onions (chopped)Oil2 tablespoon ground green chillies1 tablespoon ground garlic1 tablespoon dhana jeeroo powder1 ½ teaspoon salt(to taste)¼ teaspoon turmeric powder1 teaspoon chilli powder½ teaspoon white pepper2 tablespoon lemon juiceSpring onions (chopped)Coriander (chopped)
1. Remove bones from fish and then mash altogether with sauce. 2. Heat oil in a pot, add onions and saute till softened.3. Add in chillies, garlic and spices and braise till fragrant. 4. Add in mashed tinned fish and lemon juice, heat through till sauce has reduced and thickened, but not wet.5. Cool completely.6. Add in chopped spring onions and coriander.7. Spoon into samoosa pur (pastry).8. Seal with lai (water flour paste).9. Now freezer suitable.10. Fry in shallow oil on medium heat till golden and serve with dip of choice.