|Denise from somewhere in Australia wrote me this morning:
“Hi there, how are you? Please, please, please can you send me that yummy recipe for curry puffs which you sent me once before. Many Thanks, Denise. P.S Any tips on making them look neat would be appreciated :)”
Hi Denise, Here’s the recipe. Happy cooking.
Malaysian Curry Puffs
Great finger food! Makes about 40 bite-sized puffs.
1 cup sweet potato, diced very small
1 cup carrot, diced very small
1 cup potato, diced very small
1 cup peas
2 tablespoons ghee or oil
fresh curry leaves from 3 large sprigs, torn
1 tablespoon grated fresh ginger
½ teaspoon yellow asafetida powder
2 tablespoons Malaysian hot curry powder
2 teaspoons sugar
1 teaspoon salt
5 sheets ready made puff pastry
ghee or oil for deep frying
Steam the vegetables separately until tender. Drain.
Heat the ghee or oil in a frying pan over moderate heat. When the oil is hot, drop in the curry leaves and fry until they crackle, sprinkle in the ginger, fry for 1 minute or until aromatic, then add the yellow asafetida powder and fry momentarily.
Stir-in the curry powder, all the cooked vegetables, the sugar and the salt. Fry together for 1 or 2 minutes then remove from the heat. Allow the mixture to cool.
Cut the sheets of puff pastry into 9 squares.
Place 2 teaspoons of cooled filling in the centre of each square. Fold into triangles and seal, leaving the edge plain, pressed with fork tines, or with a decorative pinched and fluted edge.
Heat the ghee or oil for deep-frying in a wok or deep frying pan over moderate heat until fairly hot.
Fry the puffs in batches for 2 or 3 minutes or until puffed and golden brown. Remove and drain on paper towels.
Serve hot, warm or cold with tamarind chutney, or sweet chili sauce.
Posted by Kurma on 19/12/07; 3:08:28 PM