1 400g (14 oz) tin pilchards 
1 onion finely chopped
oil
1 crushed garlic clove
1/2 tsp turmeric
1/2 tsp salt
ground green chillies to taste

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• Remove the bones of the Pilchards

• Fry the onion in oil and add the garlic. 

• then add the fish, salt, turmeric and ground green chillies.
  Cook until fish is dry. Remove from heat

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Follow direction for folding and cooking the Samosas​