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Curry Puff Recipe

January 29th, 2007Recipes, Eating Light, Recipes, Malaysian Recipes, Recipes59 Comments

Curry Puff–a snack filled with curried potatoes commonly found in Malaysian and Singapore–has been a hit in my circle of food blogosphere recently. Simcooks kicked off the craze for curry puff and did a “super-size-me” version; Budding Cook quickly followed with her rendition. Lured by these munchies, Keropok Man rushed out to his favorite joint in Singapore and stuffed himself silly with three big, crunchy, and golden ones while Tigerfish secretly made her cute minis…

And then there is me.

Inspired by all the foodies above, I made some, too. Although not perfectly executed (almost half of my curry puffs exploded due to mishandling of Pepperidge Farm puff pastry), I was quite pleased with the result.

As a Malaysian food ambassador-wannabe, I feel obliged to tell you that the authentic recipe does not call for frozen puff pastry (which is probably very hard to find in the region) and baking! The traditional method has dough kneading power as a pre-requisite. The crispy skin as seen on Keropok Man’s picture is the end result of serious kneading of flour with margarine and water, a resting time for the dough, and deep-frying to golden goodness.

So, instead of providing you with my “cheated” recipe, I will give you the recipe adapted from “Authentic Recipes from Malaysia.” If you have time and would love to make curry puff from scratch, by any means, please do so. But if you want to take a shortcut in the kitchen once in a while, it’s perfectly fine, too. For the latter, the filling recipe stays the same, but I must warn you that following the instructions of the frozen puff pastry is very important so your curry puffs don’t explode like mine!

Melting Wok, Habeas Brulee, and Wandering Chopsticks, what are you waiting for? Now it’s your turn to curry puff away.

(Click Page 2 for the Curry Puff Recipe)

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Tagged as: Curry • Potatoes

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59 comments... read them below or add one

Sharon says:
February 15, 2011 at 3:42 PM
Tried the recipe for the pastry and it turned out fabulous! They didn’t look quite so pretty though – i need practice getting the edges to look as nice as yours. Thanks for sharing the recipe and pics!

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shumesa says:
April 4, 2011 at 7:22 AM
i really liked it yummyyyyyyyyyyyyyyyyyyyy deliciousssssssssssss

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Michelle says:
May 9, 2011 at 4:22 PM
How many puff does this recipe make?

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Jellybeannie says:
May 25, 2011 at 4:53 AM
Can I bake it for a healthier version?!?

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KL Girl says:
June 24, 2011 at 10:24 AM
Loved the recepie, looked just like my Mommy’s. Here is a shortcut pastry to use, try regular pie pastry which is short crust pastry and it can be baked or fried.

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Dalya says:
January 16, 2012 at 2:48 PM
These are absolutely amazing! I’ve made this so many times and family always begs me to make it. I love how the ingredients are so basic! It’s great how you can turn chicken and potatoes into such an amazing dish. I add about 1/4 cup of peas, and you can also add small diced carrots. I boil the peas, carrots, and potatoes all cut up which makes them cook so quickly!
Also, I use “wonton wraps” instead of the dough. The most time consuming process of this recipe is the wrapping. But I find it well worth it.

This recipe is like gold to me, I keep it laminated in my recipe box and am always making these every week, sometimes twice a week! Highly recommend.
I also make a sauce to dip these in (like a sweet/sour chili sauce):
1 cup honey (or sugar or agave nectar, etc)
1/2 water
hot sauce to taste
apple cider vinegar or any vinegar to taste
bring to boil and add cornstarch that is mixed with some water to desired consistency (syrup-like).

:)

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