My father was a pastry chef. My mother told me a story of how he was asked to conduct a curry puff making class for angmo wives. He learned how to make it just hours before teaching them. My dad was a culinary genius. He made a living out of tasting and recreating. He could cook anything just by tasting, and then breaking the ingredients down. Wished he passed some of that gift of cooking to me.
These are made with leftover turkey from Christmas.
This is my trusty tortilla press. Takes half the work load off me. So I need not roll and roll that dough. Super great.
All lined up to be fried.
Curry Puffs
Ingredients
- 500g Plain flour
- 100g Oil
- 1 teaspoon Salt,
- 200ml Cold water
- 3 Dried Chillies
- 5 Buah Keras (or 10 roasted almonds)
- 1 stalk of Lemon Grass (use the fat part only)
- 1 thumbsize of Yellow Ginger
- 1 tablespoon of Curry Powder
- 1 Big Onion
- 1 kg of Potatoes (diced to 1 cm cube)
- 1/2 kg Chicken breast meat (diced to 1 cm cube)
- 250g prawn meat, chopped
- 4 cups of oil for frying the curry puffs
- Salt and pepper to taste
Skin:
Filings:
Instructions
- Mix the dry ingredients to the water and bind into a dough. Leave to rest while you make the filling
- Fry the potatoes.
- Grind the onion, chillies, buah keras, lemon grass and ginger to a paste. Add the curry powder.
- Fry ground ingredients, then add the fried potatoes, chicken and prawn meat. Season with salt and pepper
- Cool filing.
- Divide dough into 30g each, roll them into balls.
- Use either a tortilla press or a rolling pin, roll it out to 3mm thick.
- Using a mold or gujiya folds. See the video below.
- Fry the puffs in medium to hot oil, I used #7 on my stove that has #1-#9.
- The puffs can be kept unfried in the freezer for a week.
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https://www.meirecipes.com/curry-puffs/
This is me making curry puffs in Boston:
https://player.vimeo.com/video/223320484
