For the tomato and chive dip: heat the oil in a saucepan, add the cloves, black cardamom, green cardamom and cinnamon and fry for 1 minute. Add the garlic and ginger and cook for a further 1-2 minutes.
Add the tomatoes, turmeric, cumin and chilli powder and continue to cook for 15-20 minutes.
Remove from the heat, allow to cool slightly, then process the mixture in a food processor or blender until smooth. Add salt to taste.
Strain the mixture through a fine sieve and return it to a clean saucepan.
Stir in the ketchup and cider vinegar and bring the mixture to the boil, then lower the heat and simmer until slightly reduced.
Allow to cool, stir in the chives and leave to stand until needed.
Preheat the oven to 180C/gas 4.
Heat the oil in a heavy-based frying pan. Add the mustard seeds, curry leaves, turmeric, onion and ginger and fry, stirring frequently, for 1-2 minutes. Add the crabmeat, a pinch of salt, coriander and chilli to taste, mix well and cook for a further 2-3 minutes.
Remove the pan from the heat and stir in the lemon juice, lemon peel and spring onions.
. Mix the flour with 50ml water to make a paste.
. Take 2 sheets of the filo pastry and fold in half lengthways, to make a strip.
. Put a spoonful of the crab mixture in one corner and fold the pastry over to make a triangle. Continue to fold the triangle along the strip, sealing the edges with the flour paste when you reach the end.
. Repeat the process, making 12 samosas in all.
. Rub a little vegetable oil on both sides of each samosa and arrange them on an oven tray. Bake then in the oven for 12 minutes or until golden and crisp.
. Serve the samosas hot, accompanied by the tomato and chive dip.
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