1	COOKED FISH MEAT	1 KG
2	SALT (2.5%) (FOR BRINE SOLUTION)	25 GM
3	CITRIC ACID (0.2%) (FOR BRINE SOLUTION)	2 GM
4	POTABLE WATER (L) (FOR BRINE SOLUTION)	1.2 L
5	COOKED POTATO	500 GM
6	COOKED GREEN PEAS	250 GM
7	CHOPPED ONION	600 GM
8	CHOPPED GREEN CHILLY	120 GM
9	CHOPPED GINGER	120 GM
10	CURRY LEAVES	6 Stacks
11	CHOPPED CELERY	2 Stacks
12	CHOPPED CARROT	300 GM
13	CHOPPED CAPSICUM	120 GM
14	CHOPPED SMALL ONION	40 GM
15	CHOPPED SMALL GARLIC	30 GM
16	SALT (To taste)	75 GM
17	CHOPPED SPRING ONION	35 GM
18	TURMERIC POWDER	3.5 GM
19	CINNAMON POWDER	1.2 GM
20	CLOVE POWDER	1.2 GM
21	PEPPER POWDER	1.2GM
22	REFINED VEGETABLE OIL	125 ML
23	AMERICAN FLOUR (FOR WRAPPER)	300 GM
24	OIL (FOR WRAPPER)	75 GM
25	WATER (FOR WRAPPER)	100 GM

Preparation of Brine Solution .

* Ingredients serially numbered from 2 to 4 are required for Brine Solution

* Take 1 litre of potable water; add 25 gm (2.5%) salt and 2 gm (0.2%) citric acid to the water. Mix the solution properly to get brine solution.

Processing of Fish Samosa .

* Cook the dressed fish in 2.5% brine for 10 minutes and drain off the water.

* Remove skin and bones and separate the meat.

* Cook cleaned potato and green peas separately. Smash the cooked potato.

* Finely chop all other filling ingredients.

* Heat the oil and add all ingredients in required amount (onion, green chilly, ginger, curry leaf, celery, capsicum, small onion, garlic).

* Also add required amount of salt and all other masalas (turmeric powder, cinnamon powder, clove powder) and mix well.

* Mix cooked fish mince with all the ingredients and again cook before filling.

* Make rectangular shaped wrapper sheets using American flour (300g).

* Fill the ingredients in the wrapper and fold the wrapper sheets in triangular shape.

* Fry the Samosa properly in sufficient quantity of oil.

Note

Preparation of wrapper sheet

* For preparing of wrapper, American flour (300g) was kneaded with salt and an egg for shining. Make required rectangular sheets from it

FISH SAMOSA