Samoosas - Fish Filling

A bright, spicy fish filling for samosas that comes together while the fish is still warm from boiling. Fresh green chilies, lemon juice, and a generous handful of chopped coriander mix into the flaked fish and soak right in, so every bite is packed with flavor.

This is a South African-style samoosa filling, lighter and fresher than the heavy spiced potato version you might be used to. The fish stays the star, with the aromatics playing support. Use any firm white fish that holds together when flaked.

Mixing the onions, chilies, and lemon juice into the fish while it’s still warm is key. The heat opens up the flavors and helps the fish absorb the lemon and seasoning. Let it cool completely before filling, or the pastry will go soggy.

Pro Tips

• Use firm fish like hake, cod, or kingklip. Soft, flaky fish like sole falls apart too much and turns mushy in the filling.
• Drain the boiled fish thoroughly. Excess water makes the filling wet and will cause the samoosa pastry to tear or not seal properly.
• Chop the green chilies fine. Large pieces create uneven heat, and nobody wants to bite into a whole chunk of chili.
• Let the filling cool to room temperature before wrapping. Warm filling steams inside the pastry and prevents a crispy fry.

Variations

• Add a teaspoon of ground cumin and turmeric for a more traditional Indian-spiced version.
• Mix in diced boiled potato to stretch the filling and add body.
• Use prawns instead of fish, roughly chopped, for a more luxurious samoosa.