1 tablespoon expeller-pressed canola oil
1 onion, diced
4 garlic cloves, finely chopped
2 serrano chiles, finely chopped (remove the seeds first for milder flavor)
1 teaspoon black mustard seeds
3/4 teaspoon cumin seeds, plus extra for topping the samosas
3/4 teaspoon garam masala
1/2 pound peeled, deveined medium shrimp (31/40 count), chopped
1 small mango, diced (about 1 cup)
3/4 teaspoon fine sea salt
1/3 cup chopped fresh cilantro
1 (16-ounce) tube biscuit dough
Flour, for rolling dough
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook, stirring frequently until softened, about 5 minutes. Stir in chiles, mustard seeds, cumin seeds and garam masala and cook, stirring until fragrant, about 1 minute. Stir in shrimp, mango and salt, and cook until shrimp are just cooked through, 4 to 5 minutes. Remove from the heat, transfer to a bowl and stir in cilantro. Allow to cool.