CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
Malay |
Seafood, Appetizers |
30 |
Servings |
INGREDIENTS
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) |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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