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!