Best 2 Malay Style Curry Puff Recipes

Craving a delightful snack that bursts with flavor? Look no further than Malay-style curry puffs, a beloved delicacy that tantalizes taste buds across Southeast Asia. These crispy pastries are filled with a savory and aromatic curry filling, encased in flaky, golden-brown pastry. Malay-style curry puffs are often enjoyed as a teatime treat or as a light meal on the go. In this comprehensive guide, we will take you on a culinary journey to create these delectable curry puffs from scratch. We'll provide two variations: the traditional chicken curry puff and a vegetarian-friendly potato and pea curry puff. Get ready to embark on a flavor-filled adventure as we explore the secrets behind this iconic dish.

Here are our top 2 tried and tested recipes!

MALAYSIAN CURRY PUFF

Malaysian Curry Puff image

This is a great recipe from rasa malaysia. I added it here so that its easy for me to keep and print out. :)

Provided by MalaysianChef

Categories Lunch/Snacks

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

5 tablespoons oil
1 medium red onion (finely chopped)
2 teaspoons meat or 2 teaspoons chicken curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 cup of finely diced chicken breast
2 large potatoes (boiled and finely diced)
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1 lb plain flour
5 ounces margarine or 5 ounces shortening
3/4 cup water
1/2 teaspoon salt

Steps:

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.

MALAY STYLE CURRY PUFF

Malay Style Curry Puff image

This is a very common snack in Malaysia and Singapore. You can find it anywhere here. Hope you like it.

Provided by brenda86

Categories Lunch/Snacks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

200 g plain flour
100 ml water, mixed with
1/4 teaspoon salt
1 tablespoon shortening or 1 tablespoon margarine
100 g plain flour
75 g margarine or 75 g shortening
220 g potatoes (cubed)
100 g big onions (cubed)
2 tablespoons curry powder
1 tablespoon fried chili paste (chilli boh)
1 sprig curry leaf (optional)
1 tablespoon oyster sauce
salt, to taste
sugar, to taste
light soy sauce, to taste
1 dash pepper

Steps:

To make WATER DOUGH, place flour in a mixing bowl.
Rub in shortening and add in the water.
Knead into a smooth dough and leave aside to rest for 10 minutes.
Divide into 12 equal portions.
To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
Divide into 12 equal portions.
To make FILLING, heat pan with 3 tbsp oil.
Fry all the ingredients till fragrant.
Add water and fry till dry.
Add water again and fry till dry and potato become soft.
Cover the pan once in a while so that the potato will be cooked faster.
Leave to cool.
Next wrap oil dough inside water dough.
Flatten the dough using a rolling pin to shape a thin circle.
Add filling and seal the sides.
Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
*Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.

Tips and Conclusion

Cooking Malay-style curry puffs can be a delightful culinary experience. Here are some tips to ensure success in preparing these delicious pastries:

Use quality ingredients: Fresh, flavorful ingredients will elevate the taste of your curry puffs. Choose high-quality curry powder, aromatic spices, and tender chicken or vegetables.
Prepare the curry filling in advance: This allows the flavors to meld and develop. You can make the filling a day ahead or even freeze it for later use.
Roll the pastry dough thinly: This will result in crispy, flaky layers. Use a light touch when rolling to avoid tearing the dough.
Seal the curry puffs tightly: This prevents the filling from leaking out during baking. Use a fork to crimp the edges of the dough firmly.
Fry the curry puffs in hot oil: This creates a golden-brown, crispy exterior. Make sure the oil is hot enough before adding the curry puffs, and adjust the heat as needed to maintain a steady temperature.
Serve the curry puffs hot: Freshly fried curry puffs are the most delicious. Enjoy them with your favorite dipping sauce, such as chili sauce or sweet and sour sauce.

In conclusion, Malay-style curry puffs are a delectable treat that combines the bold flavors of Southeast Asian cuisine with the convenience of a handheld snack. With careful attention to ingredients, technique, and presentation, you can create these delightful pastries that will impress family and friends alike. So, gather your ingredients, fire up your kitchen, and embark on a culinary journey to savor the delectable taste of Malay-style curry puffs.

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