Malay Style Curry Puff Recipe

Name: Malay Style Curry Puff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For water dough; 200 g plain flour; 100 ml water, mixed with; 1/4 teaspoon salt; 1 tablespoon shortening or 1 tablespoon margarine; For oil dough; 100 g plain flour; 75 g margarine or 75 g shortening; For filling; 220 g potatoes (cubed); 100 g big onions (cubed); 2 tablespoons curry powder; 1 tablespoon fried chili paste (chilli boh); 1 sprig curry leaf (optional); 1 tablespoon oyster sauce; salt, to taste; sugar, to taste; light soy sauce, to taste; 1 dash pepper

Servings: persons

For water dough
200 g plain flour
100 ml water, mixed with
1/4 teaspoon salt
1 tablespoon shortening or 1 tablespoon margarine
For oil dough
100 g plain flour
75 g margarine or 75 g shortening
For filling
220 g potatoes (cubed)
100 g big onions (cubed)
2 tablespoons curry powder
1 tablespoon fried chili paste (chilli boh)
1 sprig curry leaf (optional)
1 tablespoon oyster sauce
salt, to taste
sugar, to taste
light soy sauce, to taste
1 dash pepper

1
To make WATER DOUGH, place flour in a mixing bowl.
2
Rub in shortening and add in the water.
3
Knead into a smooth dough and leave aside to rest for 10 minutes.
4
Divide into 12 equal portions.
5
To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
6
Divide into 12 equal portions.
7
To make FILLING, heat pan with 3 tbsp oil.
8
Fry all the ingredients till fragrant.
9
Add water and fry till dry.
10
Add water again and fry till dry and potato become soft.
11
Cover the pan once in a while so that the potato will be cooked faster.
12
Leave to cool.
13
Next wrap oil dough inside water dough.
14
Flatten the dough using a rolling pin to shape a thin circle.
15
Add filling and seal the sides.
16
Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
17
*Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For water dough, 200 g plain flour, 100 ml water, mixed with, 1/4 teaspoon salt, and more.

Yes, Malay Style Curry Puff falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Malay Style Curry Puff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions