Malay Style Curry Puff Recipe

Ingredients for Malay Style Curry Puff

• Plain Flour
• 50-75ml water for filling (add gradually)
• 1 tsp salt
• 100g vegetable shortening, for water dough
• Margarine
• Potatoes
• Onions
• 2 tbsp curry powder
• Chili Paste
• Curry Leaf
• Oyster Sauce
• Sugar
• Light Soy Sauce
• Pepper

How to Make Malay Style Curry Puff

1. **Make the Water Dough:** In a large bowl, combine 300g all-purpose flour and 100g vegetable shortening. Rub the shortening into the flour until it resembles breadcrumbs. Gradually add 150-180ml warm water, mixing until a smooth dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rest for 10 minutes.
2. **Make the Oil Dough:** In a separate bowl, combine 150g all-purpose flour and 75g vegetable shortening or margarine. Rub together until an oily dough forms.
3. **Prepare the Filling:** Heat 3 tbsp vegetable oil in a pan over medium heat. Add 1 large finely chopped onion and sauté until softened. Add 500g diced potatoes, 2 tbsp curry powder, and 1 tsp salt. Stir well to combine.
4. **Cook the Filling:** Add 50ml of water, cover, and cook until the potatoes are tender and most of the water has evaporated (about 10-15 minutes). If needed, add another 25ml of water to ensure potatoes are cooked through. Stir occasionally.
5. **Assemble the Puffs:** Divide both the water and oil dough into 12 equal portions. Roll each portion of water dough into a ball. Flatten each ball slightly. Place a portion of oil dough in the center. Wrap the water dough around the oil dough, sealing completely.
6. **Shape and Fill:** Roll out each dough ball into a thin circle using a rolling pin. Add a spoonful of the cooled curry potato filling to the center. Fold the dough over to form a half-moon shape, crimping the edges to seal. You can pinch the edges to create a decorative scallop design.
7. **Fry the Puffs:** Heat about 2 inches of vegetable oil in a deep pan or wok to medium-high heat (approximately 350°F/175°C). Carefully fry the curry puffs in batches until they are golden brown and crispy, about 3-4 minutes per side.
8. **Drain and Serve:** Remove the fried puffs and place them on a wire rack to drain excess oil. Serve warm and enjoy!