Foodie

Monday, April 05, 2010

Curry Puffs

How can anyone be tired of eating curry puffs?  To me, this is comfort food  and I will never refuse one even though i am packed full and looked like the curry puffs that are offered to me. They are the most delicious morsels that i ever ate, with  spicy curry paste for extra oomph and packed with soft potatoes, chicken/beef.   They are  deep fried to a guilty perfection with a crusty and crunchy exterior and to achieve this, the dough has to be rolled very thinly.   







Ingredients:

Pastry:

1 1/2 cups all-purpose flour
5 tbsp margarine/shortening
1/4 tsp salt
1/2 tsp baking powder
3 tbsp water


Filling:

1/2 lb chicken meat - dced
1 small onion - chopped
1 tbsp Garam Assam Paste
2 tbsp curry powder for meat
2 large potatoes - peeled and diced.
1 tsp salt
1 tbsp sugar
1/2 tsp black pepper
5 tablespoons oil

Oil for deep frying

Method:

To make the filling:

Heat oil and fry the chopped onions until sweat through. Add the garam assam paste, curry powder and saute until fragrant. Add the chicken, potatoes, and 1 cup water, cook until potatoes are fork tender.  Add salt and sugar to taste and cook until filling is dry.. Leave aside to cool.

To make pastry:

Using the food processor, add in flour, baking powder and salt, pulse to mix, then add margarine/shortening and pulse until it looked like breadcrumbs.  Add water and pulse until the dough is combined into a ball.. Let it rest for 1/2 hour.

Roll dough out into a long rope and cut into small portions.  Roll each portion into a very thin circle and put the filling in the center(amount of filling depends on the size of the circle). Fold pastry over to make a half circle and crimp the edges.

Deep fry in hot oil until golden.

Serves

37 comments:

Mary said...

These really do look spectacular. I'm fairly good with this type of dish. I'm anxious to try this, Lily.

Christy said...

LOL...I love the description; "deep fried to GUILTY perfection"...hahaha! =)
So, I guess you could live on curry puffs alone if you were ever stranded with them, right? ;)

Lyndsey said...

They are beautifully made! They look so flaky, I just want to bite into one!

Claire said...

Your curry puffs are irrestible! Is it okay if you just use the curry powder and not the Garam Asam paste you mention?

kitchen flavours said...

Looks yummy! I can just imagine biting into one of this delicious curry puffs. Crispy on the outside and full of curry flavour from the fillings. Definitely one of my favourite all time snacks. Yum, yum...

boo said...

love curry puff, thanks for the recipe!!

MaryMoh said...

It's a long time I have not eaten this type of deep fried curry puffs. Now I'm drooling. Reminds me of home too. I love that little bubbly look of the pastry.

Blessed Homemaker said...

I love curry puffs too but have yet to try my hands on them since they are so readily available in Sgp.

Did you crimp the edges manually?

I hope to get a chance to make this one day.

busygran said...

Just the very thing I want to do because it's my husband's favourite. Will give your recipe a try. Thanks a lot.

Joy said...

I like how your dough looks light and flaky. Was the filling really spicy?

MeRy said...

what kind of food processor u r referring?

lilyng said...

MeRy

i am using the Kitchen
Aid 11 cup food processor.

lilyng said...

claire

omit the garam assam paste, it is there to give an extra kick on spiciness.

Pete said...

Nice when hot and crispy! My wife bought 6 frozen curry puffs her colleague made for RM3 last week. Very tasty!

Sonia (Nasi Lemak Lover) said...

I have yet to try my hands with curry puff, must learn one day. thanks for sharing.

lilyng said...

blessed homemaker

yes, crimp manually. i did made a few with the mould but did not like it cos the crimp is very thin. Will try and find moulds with larger crimp when i am in malaysia in 2 weeks time.

Estate Lawyers said...

Niece " fried dumping" Love it.
Love your blog as well.

Anonymous said...

Hi, love the recipe and it looks pretty simple to make too! Just wondering how many curry puffs does this recipe make?

Christine said...

Hi Lily

I laugh when I read what you wrote about curry puffs..that you will eat even though you are full..I said the exact same words = ) I love curry puffs too.

I can't wait to try your recipe..thanks again for blessing us with your generousity.

Bless you Heaps = )
Christine

lilyng said...

anonymous

the nos depends on the size you like the curry puffs to be.

Ube said...

Your crimping skills is amazing! It is so uniformed throughout the edges. There is a Thai market where they sell fried curry puff and they are so good. There is no meat in their filling what I could figure out could be flour with very good curry flavor like filling for mooncake in texture. With a squirt of Sriracha hot sauce that really brings out the yummy factor to another level.

Anonymous said...

you can't possibly mean 12 tsp black pepper!

lilyng said...

anonymous

thanks for telling me about the typo.

i have editted it - it shoould be 1/2 tsp

Anonymous said...

Lily,

They look sooooo YUMMY!! I can't wait to try them but am scared it will be too difficult for an amateur.

Also, the recipe calls for margarine/shortening, but will the end result be the same? Would you recommennd using one over another? Also, what kind of temperature should we heat up the oil to?

lilyng said...

anonymous

either margarine or shortening will give the same result - they are both vegetable base.

Heat oil until 350 f and do not over crowd, fry a few at a time.

Anonymous said...

Hi Lily, thanks for posting this recipe. Would it make a difference if I chose to use butter instead of margarine? Thanks for a heads up.

Introduction said...

Hi Lily,

How many curry puffs can this proportion made?

Joyce H. said...

How many grams of flour are 1 1/2 cups? I am always perplexed with cups measurement, sorry. Your pastry look really good ! I have tried many times with different recipes but my pastry always too hard. Would like to try your recipe, but need to know how many grams of flour. And how many curry puffs can this proportion made?

Everybody Eats Well in Flanders said...

Hi Lily

You are amazing, u know how to make so many thins. I wish I have the courage to make currypuffs, u cant find it here in europe :(

miss B

lilyng said...

miss b

try making these, they are worth and it is actually effortless

lilyng said...

joyce h

i do not like recipes using cup measurement and i depend on my digital scale alot but everytime i post a recipe in grams, i was asked for cup measurements. well, using the scoop and level method for all purpose flour, my weight would be 125 gm.

Everybody Eats Well in Flanders said...

Hi Lily

Thanks for your encouragement, I will try :) But I don't have garam assam paste, what can I replace with? I have belacan paste though...

Miss B

Anonymous said...

I am a new fan of yours. Just want to know can I can keep the curry puff in the freezer before frying for later use.

lilyng said...

anonymous

absolutely, you can freeze them and when you are ready to fry them, you do not have to defroze, just put the frozen curry puffs in cold oil and turn on the heat. Continue to fry until golden brown

Anonymous said...

can you show how do you crimp them?

lilyng said...

anonymous

here is a youtube link on how to http://www.youtube.com/watch?v=8lNSEkYmnyU

Anonymous said...

Dear Aunty Lily,
I love your blog, it's my go-to when I need some comfort food. I was looking for a curry puff recipe and would like to try this today. I've a question about the pastry. I would like to make the curry puffs today and fry them but I'll only serve it for a pot bless tomorrow. Will the pastry still be good and flaky tomorrow? I would value your tips and advise. Thank you. JB

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