Curry Tuna Samosa

Sale, on sale, canned tuna fish were on sale when i was at sheng siong supermarket the other day. I bought a few cans of the farmland brand as i might need them whenever i have crave for tuna salad/tuna mayo sandwich.
Initially i wanted to make curry potato samosa, but comes to think of it, the fillings ia exactly the same as my authum puff & rolls. Suddenly it rang a bell that i saw curry flavour tuna when i was at fairprice sometimes back. So i wondered, curry tuna might be great.
And so i decided to add tuna to the curry & potatoes, make them into fillings for my samosa.

Crispy on the outside, tasty curry in the inside. Great taste!

Place teaspoonfuls of fillings onto 1 corner to form a triangle,

Fold over to form 1st triangle, brush with batter to seal.

These are the tray of samosa b4 deep fried. U can let them stand at room temperature for 1-2 hrs till slightly dry,by doing so,they will be more crispy after deep frying.

Ingredients,
1 potato, cubed
1 onion, thinly sliced
1 can tuna chunks in water
3 tbsp curry powder
Pinch of salt
2 tbsp skimmed milk
½ cup boiling water
Spring roll wraps (large size)
Flour batter
Oil for deep frying

Method;
-Drained tuna from can, pour hot water over to remove excess salt.
-Shallow fry potato cubes till browned over medium heat, drained.
-Fry onions with 1 tsp of oil till fragrant, add potatoes, tuna, curry powder & milk.
-Mixed well, adding more water, bring to boil & simmer over low heat.
-When mixture about to dry up, season with salt & let cool.
-Prepare batter by mixing 5 tbsp flour with 2 tbsp water.
-For wrapping, cut each spring roll wraps into 3 equal rectangle.
-Place teaspoonfuls of fillings onto 1 corner to form a triangle, fold over to form the 1st triangle.
-Fold the remaining wraps over the triangle, seal with batter.
-Repeat same procedures for all until fillings finishes.
-Deep fried in hot oil till crispy & golden brown.
-Drained on kitchen towel to remove excess oil.
-Enjoy!