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Curry Puff


  • 1 carrot, 1 potato, 1 onion – all peeled
  • 1 Tbsp. Malay curry powder
  • ½ tsp. sweet paprika
  • 2 Tbsp vegetable oil
  • 4 curry leaves
  • ¼ tsp. sugar
  • ½ tsp. salt
  • 3 or 4 sheets of puff pastry
  • Enough vegetable oil for deep frying.


  1. Cut vegetables into small pieces. Mix curry powder and paprika with water to form a paste. Add the 2 Tbsp. oil to wok and heat. Add curry paste and curry leaves and stir fry for 2 minutes.
  2. Add chopped vegetables and cook for 3 minutes or so.
  3. Add ½ cup water, cover and cook over low heat until water is evaporated.
  4. Add sugar and salt, stir, and let cool
  5. Cut circles from the puff pastry of about 4 inches in diameter. Place a spoonful of filling in the middle of each puff pastry circle. Moisten edge of pastry with a little water and fold over to form a crescent shape. Press edges together.
  6. Heat oil in wok and deep fry curry puffs until golden. Drain and serve. Makes approximately 10 servings.

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