Ingredients

For the filling

* 300 g coconut,
* 200 ml milk,
* 2 tbsp sugar, or to taste
* 1 tbsp ghee,
* 4 cardamom pods,
* 3 cassia leaves,
* 8 cm cassia bark,
* 1 tbsp sultanas,
* 1 tbsp pistachio nuts,

For the dough

* 250 g plain flour,
* sugar,
* 1 tbsp oil,

For the chocolate sauce

* 150 ml single cream,
* 100 g dark chocolate,
* butter,
* 35 ml amaretto (almond liqueur),

For the coulis

* 15 strawberries,
* 1 tbsp sugar,
* lime juice,
* vegetable oil, for deep-frying
* vanilla ice cream, to serve

Method
1. Strong>For the filling: put the grated coconut into a mixing bowl.

2. Heat the milk until just warm, then stir in the sugar and pour over the coconut.

3. Heat the ghee in a large, non-stick frying pan and gently fry the cardamom, cassia leaves and bark for 1 minute.

4. Add the sultanas, pistachio and coconut mix and cook for about 10 minutes on a medium heat until the milk has evaporated.

5. Remove the mixture from the heat, allow to cool, then pick out and discard the whole spices.

6. For the coulis: halve the strawberries and put in to a saucepan with 750ml water. Bring to the boil, then stir in the sugar.

7. Boil until the liquid has reduced to a syrupy texture and the strawberries have softened. Remove the pan from the heat and add a squeeze of lime juice.

8. Press through a fine sieve and allow to cool until ready to serve.

9. For the dough: mix all the ingredients together with about 150ml water and knead in to a soft dough.

10. Cover with a damp cloth and rest for 30 minutes in the fridge.

11. Take the dough from the fridge, tear it into manageable segments, roll out thinly and cut into rounds with a 10cm round pastry cutter.

12. Place 1 dessertspoon of the filling mixture onto the middle of each disc, fold over into half-moon shapes, sealing the edges with water and pressing with a fork. Set aside while you prepare the chocolate sauce.

13. For the chocolate sauce: heat the cream in a heavy-based saucepan over a low heat, taking care that it does not boil.

14. Add the chocolate and stir until melted, then whisk in a knob of butter.

15. Pour in the amaretto and remove from the heat.

16. Heat vegetable oil in a deep-fryer to 160C, then deep-fry the samosas until puffed up and golden.

17. Serve the samosas with a dash of coulis, some warm chocolate sauce and vanilla ice cream