Malaysian Curry Puff
Curry puff or more known as karipap in my homeland country Malaysia is basically fried crispy dough filled with various of fillings. Karipap is eaten as snacks, for breakfast and tea time.
If you are familiar with empanadas then you would say "Hey, those are empanadas not curry puff!"
Yea, I know. My in laws called them Malaysian empanadas. Haha!
Well as similar looking as they are, unfortunately they are not.
Do you notice that every country has their own version of curry puff or karipap or empanada? That's simply amazing right? I love the international and cultures connection through food.
So like I mentioned earlier, Malaysian curry puff are usually fried. That's how they get their golden colour.
Today I thought I would share with you my twist on our curry puff.
Healthier Curry Puff
I know everybody tries to do their best in their meal selection. Personally for me, if I can change just a bit here and there and make it a habit, that is a good practice towards a healthier path.
So for this recipe I will share with you my baked version of our delicious curry puff.
Not only they are delicious, they are easy to make and by baking them you don't need to baby sit them while frying. Just put everything in the oven and that's it.
Achieving Golden Color Curry Puff
Baked pastries are quite difficult to achieve that golden color like fried pastries. Unless they are with a higher fat content like puff pastry.
I've tested this recipe for several times to get that golden color and finally came up with such a simple answer.
Turmeric is widely used in our Malaysian cuisine and even in the filling for this curry puff, I add some turmeric in it. It's a natural food coloring with lots of benefits.
So I thought why not simply add turmeric powder in the dough, which is going to help giving it that wonderful yellow color.
And to further help in achieving that golden color, I also brush the curry puff with some egg wash before I bake them.
As you can see, they turn out so beautiful. Don't you agree?
Climping Curry Puff
There are many ways to seal a curry puff. The way that I usually do it is by climping the edges like I have shown in the video below.
The way a person climps their curry puff is different too. Haha! Yes I know I'm that weird to be noticing that but I do.
My mother climped differently than me. My mother in law climps her Argentine empanada differently also. Marco? I don't remember if I ever given him the task of climping either curry puff or empanada. Haha!
You can also press the edges with a fork, no problem at all. The objective is simply to seal the edges so that the filling doesn't come out while baking.
Hey talking about empanada for several times already, have you tried my Argentine style empanada? They are delicious!
Before You Go
Now that you can easily make your own curry puff, perhaps you will be interested to see more of my Malaysian curry puffs?
You can find more Malaysian and other recipes in my recipe page.
Baked Chicken Curry Puff
- ½ cup unsalted butter (113 gr), softened
- 1 egg , room temperature
- 3 ¾ cup bread flour (490 gr)
- 1 teaspoon turmeric powder
- 2 teaspoon salt
- ⅔ cup warm water (160 ml)
- ½ red onion
- 5 garlic cloves
- 5 anchovy fillets
- 2 tablespoon small shrimps
- 2 tablespoon curry powder
- ½ teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper powder
- 7 oz minced chicken (200 gr)
- 1 lb potato (450 gr), cut into small cubes
- 1 tablespoon sugar
- salt to taste
- 1 cup water (250 ml), add more ad needed
- ½ cup chopped parsley (15 gr)
- egg wash (1 egg and a splash of milk) , for brushing
- Using paddle attachment to a standing mixer, whisk butter until fluffy. Then add in egg and mix to combine. Add half of the flour together with salt and turmeric powder. Mix to incorporate. Then add the rest of flour and give it one last mix. You will end up with small crumbs of dough.
- Change to hook attachment and slowly add in warm water as you mix. Knead for 10 minutes. Divide the dough into 20 equal pieces. Each piece is around 1.4 oz (41 gr). Form each piece into a ball and place them in a container. Cover tightly with a cling film and chill in the fridge for 2 hours or until firm.
- Roughly chop onion and garlic. Place them in a chopper together with anchovies and shrimps. Blend into a fine paste. Set aside.
- Heat some oil in a pan on medium high heat. Add in the paste and cook until it turns golden brown. Then add in minced chicken and continue cooking until it's fully cooked, breaking it into small pieces as you go. Add in curry powder, turmeric powder, cayenne pepper powder, garam masala and cook for 1 minutes until the powdery taste is gone.
- Then add in potato, water, sugar and salt to taste. Cook until the potato is tender and the water evaporates, leaving a dry mixture. Add water as needed. Lastly add in parsley and give it a good mix. Cool the filling completely before using.
- Take a ball and roll it into a disk. Put some filling in the center and fold the dough together. Pinch the edges and climp. Place the curry puff on a baking tray with a baking sheet. Continue with the rest of the balls. Finally brush them with the egg wash.
- Bake in a preheated oven at 350ºF (175ºC) for 25 minutes or until golden brown and fully cooked. Enjoy!