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.
Filling:
5 tablespoons oil
1 medium red onion (finely chopped)
1/2 teaspoon kurma powder or chicken curry powder
2 teaspoons meat or chicken curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 cup of finely diced chicken breast meat
2 large potatoes (boiled and finely diced)
1 1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
Pastry:
1 lb plain flour
5 oz margarine or shortening
3/4 cup water
1/2 teaspoon of salt
Method:
Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.
To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.
Related Posts:
- Chicken Curry
- Curry Laksa (Curry Mee) Recipe
- Beef Massaman Curry Recipe
- Red Curry Recipe
- Chicken Curry Kapitan Recipe
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{ 39 comments… read them below or add one }
Is it explode or you eat until like that? LOL! Really “pok” arh ?!
Also, other than not using frozen pastry…authentic kari puff should be deep fried like what you provided, not baked, like what I did :)
Deep fry is the so-called unhealthy version but sure will taste pufflicious!
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Who, me? ^^ Actually, these (something very similar, anyway) are a staple at our place. Every once in a while, Dave and I make a big batch. We like to freeze them to bake as a meal or a snack whenever we get lazily hungry.
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Allo allo… how many puffs did you make from 1 lb flour? Also, I din know curry powder got difference between chicken and meat curry powder. Does it actually say in the packet?
Thanks for providing the recipe. I prefer this type of crust to the Pepperidge Farm Puff Pastry.
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ok, no waiting, cannot make preety curry puffs like yours, but got some super bowl party food voting awaits hehe :)
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i love your braiding. it’s pretty. looks like the authentic kind. :D
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Rasa Malaysia,
Is this a challenge? :) My curry puffs are actually more samosa-like with diced potatoes, green peas and curry powder. And I make my own pie dough with butter.
Mental list to add this to my posting schedule. I’ve got enough for the next three weeks out!
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Aww…you left half a curry puff for me :) BTW, a little shy. But what’s the difference between a Samosa and a curry puff, always thought it was just the shape…
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HI RM!
The recipe for the fillings of your puff’s is just like my mom’s …I can just taste them when looking at your pix, I miss my mommy!!!!!
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Wah! Wah! Wah! Me want puff puff!
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Oh man! I love this type of pasty - savory and flaky. It seems like every culture has one version. Indonesians call theirs pastels, the Filipinos, empanadas…but these look absolutely scrumptious. Thanks for the recipe, as always.
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I meant to say “pastry” not “pasty.”
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Ooh la la!! I LOVE Curry Puffs, and yours looks scrumptious! Brings back fond memories of my Atok frying a big batch during tea-time!
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Too nice !!! That’s not normal, all what you are cooking is too nice…could you please send me about 100 pieces of these wonderful puffs ??? Please ^__^
Cheers
Claude
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I just discovered your wonderful site, and I’m glad you made it through the explosion! These curry puffs look so flaky and delicious!
Susan from Food “Blogga”
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looks yummy! one of my tea time favourites :). thanks for sharing!
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Aikkss..I was munching away a very delicious curry puffs made by my Malay colleague and now that i see your curry puffs, I should go ask for second helping. Hahaha!
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My son loves karipap. Here in Perth we can buy the normal malay karipap from the oriental shop. They are not petite like in Malaysia but as big as half of a cup saucer. Besar sekali…..
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The secret to make your karipap skin looks so licin is to fry them in a slow heat. The oil must not be too hot or you will not get a smooth pastry.
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Lu olang betui betui Malaysia Boleh! I would just take things for granted and head for the makcik’s stall across the road for my karipap :P
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Tiga - exploded. You see the raw ones I pleated so pretty, after baking, all open mouth. LOL.
Danielle - great idea, freeze to bake and eat anytime. :)
Simcooks - I actually used Pepperidge farm to bake them lah. I just provided the authentic recipe from my cookbook. :P
Mw- Oooh, will have to check out your super bowl party food.
BC - yes, but after baking all the braiding were gone. LOL!
WC - Samosa and curry puff are basically the same, just different interpretation of the same kind of food.
Unka - read my above answer…precisely the same.
Fraggle Freak - yeah, I got the recipe from the cookbook. :P
WMW - are you going to make some?
Elmo - yes, every culture has their own kind.
Meena - yes, fond childhood memories when we were fed these foods. Now I have to make myself. ;)
Claude - OK, I will freeze them up and FEDEX overnight to you. You just have to nuke them when you receive them.
Susan - welcome and thanks. Will check out your site.
SC - the last trip when I was home, I saw some of them at my friend’s place and I ate 5 of them in one shot - yes, great tea-time snack. ;)
Precious Pea - lucky you, here go ask her one, two or three more. ;)
Flower - I don’t like the big one, I like the mini ones…more appetising.
Hochiak - lucky you got makcik across the street.
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Hey, if i use store-bought puff pastry, do i also just deep fry them ?? omg I LOVE CURRYPUFFS!!!
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Tabik Rasa Malaysia. Your folds are very nice. You got skills! I remember when I was young, I used to make a mess out of the whole thing.
Then I used the plastic kepik kepik but they might “open mouth” while frying. Then spoil my mum’s other hand made curry puffs. I have learned how to fold properly now.
I remember a curry puff used to be 10 cents from the makcik’s shop when I was growing up.
I shall post another curry post tomorrow. Will link back to all of you.
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Yum! I love curry puff. It reminds me of the ‘kok jei’ in Chinese New Year. Those with peanut and sugar fillings.
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oOOOh, those puffy things do look good… Your pastry has very thin layers, in France we’ve got the “feuilletee” pastry, that we use for “millefeuille” cakes, but it is made with (a lot of!!!) butter… I wonder if it would be ok…
Anyway, I’ll have to try your recipe to make the comparison!
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u made the dough-making sound easy. definitely wil try making curry puff when i come back fr sd. already told hubby tht i want a rolling pin. lol!
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unka, i have to disagree a bit with RM. samosas are usually made from filo pastry, so different texture lar, whereas currypuffs…well, thicker pastry ler…hey, RM you should try those pinwheel currypuffs…sure to wow them!! but so far, mine have all exploded with great aplomb…..
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AHHHH! You are killing me! Coordinated attacks from everyone with Curry Puff on the blog!!!
Now I’m craving for curry puff!!!
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Swee - I am not sure if you can fry puff pastry, I baked it…maybe you can experiment and let me know. ;)
Keropok Man - aiyo, my pleat very not nice la…I didn’t learn much from my aunt. Her pleats sooo tiny and nice, mine so broad.
Thanks for the link. :)
Suanne - what is kok jei? Is it peanut cookies?
Vero - do let me know.
Malaykid - cool, when you have your rolling pin, you come over to my house and we all rolling rolling together. :)
FBB - I have no idea what the skin of samosa is made off, but the filling tastes the same. OK, better listen to baking see foo.
Ming - go to Penang. I am sure they have them. :)
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I like Malaysian and Indonesian food, sweet delicious. My fav asian food is Bali Satay … yummmy
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Good day all…The recipes look so delicious and I sure will try to make them. I have two questions though, to all curry puff gurus out there. How do you keep your crimps nice and tact and also how do you keep your puffs from exploding when they’re fried?
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Love the way you fold the curry puffs, “Cantiknya!”. I am collecting finger food recipes for kids’ b/d party. Thanks for sharing it! Love you blog 2!
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I just tried your recipe and it turned out really well except I can’t fold the curry puffs properly yet :)
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I made those curry puffs today. Boy do they taste good. My husband gave it a 10 out of 10 score. We love it.
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curry puff is my all time favourite! and i like them all be it beef, chicken or sardine curry puff.
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hey!!
i wanna try this food ^^
coz it´s like argentinian food "empanadas"…
is this a coincidence?? hehe
u have to try empanadas!! yummi yummi~
http://images.google.co.th/images?hl=es&q=empanadas&um=1&ie=UTF-8&sa=N&tab=wi
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awesome very gud recipe
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Awesome recipe,looks yummy
http://www.womanswonderla.blogspot.com
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When do you put the filling into the pastry?
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followed the recepy really closely. BUT I only had Bread Flour and it turned out preety good, gave it a little bready texture.
it was gone within the minute! thanks again!
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