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