Reggie from New York asks:
“Hey Kurma, I wanna make some vegan curry puffs for a birthday party. Any recipe on hand?”
“Sure, here’s my recipe. If you find a dairy-free puff pastry or shortcrust pastry, sautee the filling in a little vegetable oil, and either bake them or fry them in vegetable oil, you’ve hit the jackpot. Hope the party goes well. Send me some pics.”
Malaysian Curry Puffs
Great finger food! Makes about 45 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 oil
fresh curry leaves from 3 large sprigs, torn
1 tablespoon grated fresh ginger
teaspoon yellow asafetida powder
2 tablespoons Malaysian hot curry powder
2 teaspoons sugar
1 teaspoon salt
5 sheets ready made puff or shortcrust pastry
oil for deep frying
Steam the vegetables separately until tender. Drain.
Heat the oil in a frying pan over moderate heat. When the oil is hot, drop in the curry leaves and fry until they crackle, then 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 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 an accompanying tamarind chutney, or sweet chili sauce.
Posted by Kurma on 19/7/08; 6:51:35 AM