Crab Samosas

• vegetable oil, for deep-frying
• 1 teaspoon mustard seeds
• 6 -8 curry leaves
• 1 teaspoon ground turmeric
• 1 teaspoon ginger paste
• 2 teaspoons green chilies, finely chopped
• 8 ounces fresh crabmeat, flaked (thawed if frozen)
• salt
• 1 bunch fresh cilantro, finely chopped
• 24 sheets phyllo pastry
• 1/4 cup water
• 4 ounces flour

1. Heat 1 tablespoon of the oil in a heavy-based frying pan. Fry the mustard seeds, curry leaves, ground turmeric and ginger paste, stirring often, for 3-5 minutes, until fragrant.
2. Add the crab meat, salt and chopped cilantro, mixing well, and cook for a further 2-3 minutes.
3. Mix together the water and flour to make a flour paste.
4. Fold a pastry sheet over to make a strip. Place a portion of the crab mixture in one corner of the pastry strip and fold the pastry over into a triangle. Fold the triangle along the strip, sealing the edges with the flour paste.
5. Repeat the process making 24 samosas in all.
6. Heat the oil for deep frying in a deep fat-fryer or wok until very hot. Fry the samosas in batches until golden-brown, remove with a slotted spoon and drain on kitchen paper.
7. Serve with sweet chili sauce.

vegetable oil, mustard seeds, curry, ground turmeric, ginger paste, green chilies, fresh crabmeat, salt, fresh cilantro, pastry, water, flour

Taken from www.food.com/recipe/crab-samosas-230877 (may not work)