Authentic Homemade Malaysian Curry Puffs

Fried Curry Puffs, fresh out of the wok

The Malaysian Curry Puff is the most popular of all Malay cakes. Eaten during breakfast, tea time and served in just any occasion in Malaysia, the curry puffs are also Malaysians favorite snack food. It is as popular as potato fries in the West. In fact, the curry puff's main component is also potato. Curry puffs are actually fried potato wraps. Or fried potato pockets. One of the main difference with curry puffs are promotions.  Although the curry puffs are found in nearly every type of eatery in Malaysia but they have not been properly promoted as a Malaysia cuisine or specialty.

Home Cooked Curry Puffs

Most Malaysians has grown up eating curry puffs and over looked the fact that the curry puffs are uniquely Malaysian. Although, easy to make and cook the curry puffs, I only know of one or two Malaysian restaurants in Vancouver actually has the expertise in preparing this traditional authentic Malaysian cuisine. Some Malaysian restaurants found the curry puffs not worth the time and effort to prepare and cook because they are too small to actually profit with.

Malaysian Popular Cake

Curry puffs are easy to prepare and cook. Many of my friends have sampled the curry puffs made by my wife and kids. We usually make it a family activity when preparing the curry puffs. I will prepare the potato stuffings and my wife would prepare the dough for making the curry puff wrapper. The stuffings would require five mid size potatoes cut into half inch cubes. Then, fried in a hot wok with five spoons of cooking oil. Once the potato cubes are cooked, add three spoons of curry powder, one small canned of sardine in tomato sauce (can add more if prefer sardine puffs) and half spoon of salt for taste. In order to add some authentic aroma, throw in some curry leaves. Mix everything evenly and set a side for the wrapping process.

Delicious Home Cooked Curry Puffs

The dough is made of five cups of multipurpose flour, half bar of butter (or margarine), two cups of water (add more as when needed), one egg and a pinch of salt for taste. Knead the dough until every component is evenly mixed. Make a large ball of the dough and set aside for thirty minutes to ferment. After thirty minutes, using a rolling pin roll some of the dough until in becomes evenly thin (2mm thick). Using a rice bowl (at least five inch diameter) to cut out the circle wraps. In the wraps fill the potato stuffings. Then, fold the wraps into half with the stuffings inside. Use a fork to press the edges together. Repeat this wrapping process until either the wraps or the stuffings are completely used up. Start frying the curry puffs as they are wrapped in a pot of cooking oil. Once the the puffs turns golden brown, transfer to a serving plate with a clean sheet of paper towels on the bottom to absorb the grease. Once the curry puffs are all done, they will be tasty and flavourful.