CURRY PUFF

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~



Curry Puff was one of my favourites when I was young. I learnt how to make my own curry puffs when I was only nine. It is very easy to find these special kuih in both Malaysia and Singapore. But if you are currently living overseas, you can still enjoy it by making them yourselves. It is not that difficult to make. Some people make them in spirals and some with not much time in their hands, like me~ would just do the simple version of it.

I found this nice recipe online. You may try it out. CLICK HERE FOR THE ORIGINAL RECIPE.

Spiral Curry Puff Recipe

Ingredients:

Filling Ingredients

1kg chicken meat, diced
1kg potatoes, diced
500g onions, diced
4-5 curry leaves
2-3 Tbsp curry powder
15 dried chillies
8 shallots
125ml water
Salt to taste
Sugar to taste
5 Tbsp oil

Pastry Ingredients:

Water Dough

900g flour
1.5tsp salt
335g water

Oil Dough
340g butter
20g Ghee (optional)
730g flour

Method:

Filling

1.Soak dried chillies in hot water for 5 minute. Rinse and blend together with shallots till fine. Mix in curry powder.
2.Heat oil in wok and saute chilly paste and curry leaves till fragrant.
3.Add in diced chicken, potatoes. Fry for 3 minutes on medium fire. Add in onions and water. Simmer for 5 minutes or until almost dry.
4.Remove to cool.

Dough

Water Dough

1.Mixed salt to water to make salt water.
2.Add salt water to flour gradually and slowly knead to form a nice white dough.
3.Divide into portions of 85 gram each. Roll into a ball.
4.Leave aside.
Oil Dough

1.Add butter and ghee to flour and knead to form a dough.
2.Divide into 70 grams portion each.
To make spiral skin

1.Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it nicely.
2.Let dough rest for 10 minutes.
3.Using a rolling pin, roll out dough to form a rectangle of 20 x 11 cm. Working on the shorter end, slowly roll up tightly into a swiss roll.
4.Roll from the shorter end of the swiss roll to flatten dough. Slowly roll up from the shorter side to form a swiss roll.
5.Let dough rest for 10 to 15 minutes.
6.Repeat the process until you finished with the rest of the dough.
7.Cut dough into 4 pieces.


To fill and shape puff

1.Roll a piece of the cut dough into a circle with rolling pin.
2.Put 1 Tbsp of filling in the centre.
3.Brush the edge with water and fold into half. Press the edge together and seal it. This will give you a half moon shape.
4.Pinch the edge of the puff with your thumb. Bring the back side forward and seal it with the front. Repeat the process. You should be able to get about 8-9 pleats.
5.Heat oil in wok or deep fryer. Oil must be very hot before putting in the puff and enough to cover to the puff.
6.Deep fry the puff on medium heat until golden brown.