Bis keemiya (fish samosas)

Instructions

1. Finely slice the onion and chillies, then chop the coriander.
2. In a bowl, flake the tuna and mix it with the onion, chillies, coriander, turmeric, lemon, salt and pepper.
3. Cut the pastry sheets in half lengthways.
4. Place a spoonful of filling at the end of each strip, fold into a triangle and seal the edges with beaten egg.
5. Heat the oil to about 175 °C.
6. Fry the samosas for 3 to 4 minutes, turning them, until golden.
7. Drain on kitchen paper and serve hot with chilli sauce.