Making the tinned fish filling for samosas - Using a quick braise method

Hi All
We had a subscriber request that we show how to do tinned fish samosas - one of the firm favourites in Durban! There are two different schools when it comes to tinned fish - making the filling with raw tinned fish or braising the tinned fish quickly to give the samosas a milder fish taste.
Ingredients
1 can of tinned pilchards (410g)
1/4 cup oil
1 small onion, sliced fine
Salt and pepper to taste
reserve the “sauce” the tinned fish comes in
1 onion, finely diced
6-8 mint leaves, chopped
12 spring onion, chopped fine
a handful of dhania, chopped
2 green chillies, finely sliced
juice of half a lemon
We quickly tied some samosas and fried them up with a nice dip and some fresh lemon wedges!
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