Curry puff is a Malaysian, Singaporean and Thai snack. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack.
A common snack in the region, the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. Other common varieties include sardines and onions or sweet fillings such as yam.
Origins: Curry puffs were introduced from 1511 by the Portuguese who called it Empanada. The original Malay word Epok-Epok is a corruption of Empanada.
In Malaysia, this snack is considered a Malaysian version of empanadas. Found in many stores, especially at Indian and Malay food stalls. Another Malay version of this snack is known as epok-epok and teh-teh which is smaller than the curry puff. Other varieties of the epok epok are filled with a half boiled egg instead of chicken. Another alternative is tinned sardines.
Manufacturers have developed a version of the curry puff that can be frozen and later reheated by the consumer. These are suitable for the export market and can be produced in volume for shipment to various regions, such as the Middle East, where there is demand. In addition, new fillings have been experimented with, including tuna and black pepper.
In Indian food stalls in Malaysia, it is quite common to find vegetarian curry puffs with potatoes, carrots and onions as fillings. The Malay curry puffs tend to be sweet-savoury while the Indian curry puffs are usually spicy.
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Curry puff, en.wikipedia.org
Curry Puff Recipe, rasamalaysia.com
Curry Puff, www.food.com