Ingredients

• 1 can (15 oz.) Geisha® Jack Mackerel drained,
• 2 medium potatoes
• 2 Tbsp. oil
• 2 cloves garlic, minced
• 4 slices ginger, each the size of a quarter, minced
• 1 fresh red or green jalapeno chili, seeded and minced
• 1 medium onion, finely chopped
• 1/4 cup frozen peas and carrots, thawed
• 2 Tbsp. curry powder
• 2 1/2 Tbsp. oyster sauce
• 10 egg roll or spring roll wrappers
• 2 Tbsp. flour
• 2 Tbsp. water
• Cooking oil for deep-frying
• sweet and sour sauce

Preparation

1. In a 2-quart pan, boil potatoes until tender when pierced, about 20 minutes; drain and let cool. Peel potatoes and cut into cubes.
2. Place a wok over high heat until hot. Add the 2 tablespoons oil, swirling to coat sides. Add garlic, ginger, and chili; cook, stirring until fragrant. Add onion and stir-fry until soft, 3 to 4 minutes. Add Jack Mackerel, peas, carrots, potatoes, curry powder, and oyster-flavored sauce. Mix well and cook for 1 minute. Remove from heat and let cool.
3. Cut wrappers into thirds. Mix flour and water until smooth. Lay two strips end to end and glue together with flour and water paste. Place 1 tablespoon filling at one end; fold wrapper over filling bringing one corner diagonally across to form a triangle. Continue to fold maintaining a triangle shape until you reach the end. Secure end with flour and water paste.
4. In a wok, heat oil for deep -frying to 350 degrees F. Deep-fry samosas a few at a time, turning occasionally, until golden brown, about 3 minutes. Remove with a slotted spoon; drain on paper towels.
   Serve warm with sweet and sour sauce.