One of the perks of working as a chef at HIP Agriculture last summer and fall, was that I studied under inspirational food medicine mama Erika Kuhr and learned how to make the most delicious curries! Since my departure from the Big Island of Hawaii I have been experimenting with different recipes and flavors. I recently settled down (translation: stood still in one place for more than 3 minutes) in Portland, Oregon. Last week I was hired for my first catering gig and wouldn’t you know… they wanted curry.
Or more specifically
“Can you make us some of that delicious stuff you are always posting on instagram?”
So I obliged and made a savory curry for a party of 17.
What to do with the leftovers? Instead of just packing them away in the freezer for another day I decided to repurpose them into samosas.
Samosas are fried pastries stuffed with a savory filling generally accompanied by raita or chutney.
Samosa dough recipe
1/3 cup sunflower oil (or canola oil)
1/3 cup water
2 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking powder
Sunflower oil for frying
In a small bowl, whisk together the oil and water.
In a separate bowl, whisk together the flour, salt and baking powder.
Stir in half the oil-water mixture, then continue to slowly add more of the mixture until the dough is moistened and comes together in a ball.
Turn the dough out onto a lightly floured surface and knead for 1 minute.
Form the dough into a ball and wrap in plastic wrap.
Let rest at room temperature for 30 minutes.
On a floured surface, roll the dough into a rope about 18 inches long and cut into 8 equal pieces.
Form each piece into a ball and flatten into a disk.
Roll out each into a 6-inch round, dusting often with flour.
Cut each round into quarters.
Bring the corners together and pinch the straight sides to form a seam.
Spoon about 3 tsp. of the filling into the cone.
Pinch together to enclose the filling.
Preheat an oven to 300°F.
Line a baking sheet with paper towels.
In a deep fryer or pan heat oil to 350°F.
Fry the samosas a few at a time, turning often, until golden, usually 3 minutes.
Using a slotted spoon, transfer the samosas to the prepared baking sheet and keep warm in the oven until ready to serve.
2 cups cilantro leaves
1 jalapeño, seeded and coarsely chopped
5 garlic cloves
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 cup plain yogurt
Combine the cilantro, jalapeño, garlic, cumin and lemon juice in a blender and puree to a paste.
Add the yogurt and puree until smooth.
Season with salt and serve.
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