Curry puff

Curry puff is a popular snack in Southeast Asia, particularly in Malaysia, Thailand, and Singapore. It is a small pie filled with a curry mixture, typically including meat and potatoes, and then deep-fried.

History

The origins of the curry puff are unclear, but it is believed to have been influenced by the Indian samosa, a similar type of filled pastry. The curry puff has been adapted to local tastes in the various countries where it is popular, with different fillings and types of pastry used.

Preparation

The filling for a curry puff is typically made from chicken or beef, potatoes, onions, and a variety of spices including curry powder. The ingredients are cooked together to create a thick curry mixture.

The pastry for the curry puff is made from flour, water, and butter or margarine. The dough is rolled out and cut into circles, then a spoonful of the curry mixture is placed in the center. The dough is folded over the filling and sealed, then the curry puff is deep-fried until golden brown.

Variations

There are many variations of the curry puff, depending on the country and region. In Thailand, for example, the curry puff is often made with a sweet filling, such as coconut or taro. In Malaysia, a popular variation is the "sardine puff", which is filled with sardines and onions.

Cultural significance

The curry puff is a popular snack in Southeast Asia, often sold by street vendors and at local markets. It is also commonly served at parties and other social gatherings. In recent years, the curry puff has gained popularity in other parts of the world, with many restaurants and food stalls offering their own versions of this tasty snack.