Saturday 17 August 2013

Deep Fried Curry Puffs by Sharron Wee

Deep Fried Curry Puffs ( recipe adapted from the internet/ Malaysian Fried Curry Puffs)

Ingredients for Curry puff filling:
2 cups diced potatoes
2 tbsp vegetable oil
1 large onion, finely chopped with a blender
2 cloves garlic, chopped
2 tbsp curry powder, mixed with 3 tbsp water to form a paste
300g chicken meat, cut into small pieces
1 sprig curry leaves
1 tbsp fish sauce
1 tsp soy sauce
1/2 tbsp sugar
1/4 cup water
Salt, to taste

Ingredients for the dough/ pastry:
400g plain flour
1 tsp salt
180g butter, cut into tiny cubes
1/2 cup cold water

Curry puff filling:

Boil cubed potatoes for abt 10 mins

Heat the vegetable oil in a wok. Add onions and garlic. Fry for 2-3 minutes until onions are translucent, then add curry powder and fry for 2-3 minutes. Add chicken and fry until cooked. Add curry leaves, the cooked potatoes, fish sauce, soy sauce and sugar. Toss to mix evenly. Add 1/4 cup water and mix again. Bring to a boil and let it simmer until potatoes are soft and has absorbed all the flavours. Add salt to taste. Fry until the curry is thick and dry. Dish out and let it cool.

Making the pastry and puffs:

Place flour and salt in a large bowl and mix well. Add cubed butter and rub into the flour until it resembles breadcrumbs. Drizzle water into the mixture and stir around with the round tipped knife until the dough starts to come together. Bring the dough together with your hands, adding a little more water if it's too dry and crumbly. Do not over knead the dough. Place the ball of dough on a floured surface and roll out into a disc. Use a round cutter and cut out small discs (makes about 15 pieces). Roll out each disc into a flat oval shape (about 1/8 inch thick). Place 2 tbsp of curry filling in the centre, fold in half and pinch the edges to enclose. Use thumb and forefinger to pinch the edges to form fluted edges.

Heat sufficient oil in a wok/pan for deep-frying. Fry the curry puffs in batches on medium-high heat for 5-7 minutes until golden brown. Move the curry puffs around in the oil so that they brown evenly all over.

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