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Monday, August 26, 2013

Curry Puff

This has been one of my favourite snacks since young. But it has been growing increasingly expensive- from 40 cents to the present, $1.50.

Anyway, thank God my helper makes quite good curry puff and so it was a great opportunity learning from her so that in future, I can make for myself or even for parties. Definitely useful to learn!

Ingredients (for making 15)

4 potatoes
3 big red onions
7 shallots
curry leaves
3 packets of chicken thighs (can use breasts too or mixture)
5 eggs
Planta margarine
rice flour
plain flour
meat curry powder

As you can see, the ingredients are quite straight forward and easy to get. If you cant find curry leaves, it is ok. Its just to make the filling more fragrant. And also if you are abroad and do not have the specific Planta brand margarine, it is also ok. Don't kick yourself or skip this recipe just because you cannot get those 2 items. As for the rest, I am confident you can get it!

1) Skin the potatoes and dice them. Then, put them in boiling water to cook. Drain them out after its cook

2) Then dice the shallots and big red onions

3) Put the chicken thighs in boiling water to cook them before dicing them up

4) Boil the eggs till they are hard boil. Then you cut them up in quarters, lengthwise.

5) Then pluck out the curry leaves and wash them.

Now, the tricky part is the dough. There are basically two layers of dough in curry puffs- the water dough and the oil dough.

6) Water dough - put 200g plain flour into a mixing bowl, together with 1 egg, 60ml of water, 1TB of rice flour and 1 tsp of salt. Mix and knead till its like that.

7) Oil dough- put 100g plain flour, 85g of planta margarine, 1 TB of rice flour, 1 tsp of salt. Mix and knead.

8) Then weight the water dough and roughly divide the weight to 15 portions so that you can cut it up and distribute evenly. Do the same for the oil dough and divide them into 15 equal portions. I used the weighing machine to be exact.

This will turn out to be a huge curry puff. If you prefer smaller size ones, then I suggest when splitting up the dough into equal portions, you can maybe divide them into 20-25 equal portions instead of 15.

9) Then take one water dough and flatten it with your hand, then put the oil dough in it.

10) Wrap the water dough over the oil dough before flattening both down.

11) Then use a rolling pin to flatten and roll it horizontally and vertically.Then just make it like a ball and put aside. Do for all 15 of them by placing the oil dough inside the water dough.

12) To cook the ingredients, have all this stand by

Diced onions, shallots, potatoes, chicken, curry leaves

13) With a little bit of oil in the frying pan, add the shallots first. Fry till its fragrant and then put in the red onions. Do it step by step.

14) After both shallots and onions are translucent, throw in the diced chicken and potatoes

15) Stir and mix it up before adding the curry powder. For the curry powder, put 1 TB of curry powder in a bowl first with a little water to dissolve the powder before pouring into the frying pan with the ingredients.

16) Add curry leaves, salt, sugar, white pepper to taste after stirring and mixing. If the colour looks too pale and you like spice, then add one more TB of curry powder. If you find that the potatoes is still quite sturdy looking, add a little water to the pan so that the potatoes can go mushy. Cook till the water/gravy has been absorbed by the ingredients.
potatoes still in blocks-straight edges

That is what you want to attain- mushiness with no gravy.

potatoes gone soft and edges are rounded and outcome is mushy

17) Once turned mushy, off the stove and leave it to cool for about 15 mins.

18) Then get ready to start wrapping

19) First roll the dough to a rough circle.  then place the egg and the ingredients on top before wrapping.

20) Then you just wrap them up. Twirl and pinch at the sides to seal. Do this for all your doughs.

21) I cut up plastic bags to wrap my curry puffs as I only wanted to fry these curry puffs the next day. So for storage, I wrap the curry puffs in plastic and put in the freezer.

22) The next day, when I open it up, it will look like this

23) To fry, I used peanut oil. Make sure when frying, the oil is enough to cover the curry puffs.

24) Fry till its golden brown

You can vary this recipe with whatever ingredients you like. Other variation can be sardines. You can just get the canned sardines and fry with shallots and onions. Main thing is to make the ingredients like a paste with no gravy so that it will not soak through the dough.

Enjoy this delicious snack! 

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