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Contributor: Ho Siew Loon
I would like to thank my mother-in-law, a refined Nyonya cook for sharing this recipe with me. It is a very traditional way of making spiral curry puffs. As a traditional cook, her cooking is always based on estimation and last weekend, I have managed to get the recipe and the measurement down. The crispiness of the skin blended together with the spicy chicken curry and potatoes is just perfect for a relaxing afternoon tea…(get curry puff recipe after the jump)
Curry puff is a very popular Asian snack especially in Malaysia and Singapore. It is quite similar to the western puff or pies except that for this curry puff, it is deep fried to give the crispiness. The skill in this popular snack lies in the making of the skin. But once you have mastered it, this popular snack will definitely be a hit at your parties.
(Click on Page 2 for Spiral Curry Puff Recipe)
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Now THAT’S what a curry puff suppose to look like. I have to try your MIL’s spiral puff recipe :D
Thank you, thank you, thank you Bee for sharing this recipe. Been looking out for a spiral curry puff recipe, which doesn’t use shortening. *Muak*
Can’t wait to try it :P
ok… hmm.. i never thought the making of the skin is that easy… i have always dreaded making it on my own… and it is soooo hard to search for ‘karipap lapis’ even among vendours here in Malaysia…. the skin does make all the difference… i am so going to try this… Thanks Bee :D
Oh my bad… Thanks Siew Loon ;D
Yeah! this is what I am looking for and I can’t wait to do it. thank you so much.
Most welcome!
the pastry looks great! Have to try this!
Happy cooking
The pictures of the finished product are great. But I would prefer to see pictures of the step-by-step process. I don’t know exactly what a swiss roll looks like.
I love the pastry! I remember this sort of pastry is also used to make the kaya puff… yum!
Bee,
How many pieces in total is the yield for this recipe?
This recipe can make about 30 pieces.
Love to try this recipe out. Just one question how is the swiss roll look like?
Hope I am not the only one asking this stupid question
http://www.youtube.com/watch?v=85FSCsTl0lM, this site shows you the rolling of a swiss roll Check it out.
Hi there,
Just to clarify, for the Water Dough… it’s 335ml right? You had written 335g…Love your blog and the Rasa Malaysia one too! Thank you.
It is gram and I actually measure it using the digital scale.
Thank you for this recipe. I would love to prepare this for my daughter’s graduation party. Do you have a video of the process? that would be helpful instead of the swiss roll video.
I don’t at this point of time but will try to record it the next round i make it.
Thank you, I am from Penang and when I go back home, I just go out to eat all the time with my family and friends. I am sure I am going to try this receipe.
Hi,
Can u please provide step by step process pics for the spiral skin next time you make it. Would luv to try the nice looking epok-epok but cant comprehend the process only from written piece :(
Thanks
I tried this recipe. The oil dough mixture was crumbly , added a tablespoon of vegetable oil to make the flour stick. A little tedious but the result was worth it. Thank you for sharing this recipe!!
If you use butter for the oil pastry, you can add 1 Tbsp of butter, ghee or vegetable oil. Some butters are not as oily but I like to use margerine as it is moist and you don’t have to add oil.
Oh. My. God.
If I get over the fear of rolling my own dough I would definitely attempt it!! Using frozen puffpastry sheets just isn’t the same!
Just made a batch for a Christmas party tomorrow. Well I changed the filling to a Thai green curry based one because I’m a heathen, but the pastry recipe is great! As one of the others mentioned the Oil pastry is crumbly as described but just add a bit of oil and it’ll come good.
Many thanks!
Nice to hear that. Merry Christmas!
Fantastic! Possibly the recipe I’ve been waiting for so long…always wondered how the spiral skin is created. Thanks so much :)!
Welcome!
This looks so delicious and mouthwatering!!! I cant wait to make this and sink my teeth into it! But I am not quite understanding the assembly of the dough …can anyone help simplify ( i know its pretty simple as is, but maybe its just me??)
Thank you so much for this recipe. My auntie made this when I was little, never got to learn how to make this….thanks!
I LOVE THE RECIPE BUT I DON’T HAVE ANY SCALE TO MEASURE INGREDIENT FOR DOUGH. CAN ANYONE HELP ME CONVERT INTO CUP , TABLE SPOON OR TEA SPOON….THANK YOU SO MUCH
Happy to learn this from your website.Also the new generation nyonya are able to rely on it, if they have not learn cooking. Will try out for my grandchildren in NZ for Chinese N Y. Tks lucy
Bee are you able to get curry leaves here in SoCal?
Yes, they are available at Indian grocery stores. Sometimes 99 Ranch sells them, too.
Hi
Thanks for the lovely recipe. My aunty is pretty good in making this spiral curry puffs and she used to bake some and fry some. Was just wondering if we can bake this recipe in the oven ? As we are looking into a healthy alternative to frying it in oil. Thanks
I have not tried it. Maybe you can give it a try and let us know if it works.
Do you have the recipe of the curry puff?
Hi Low Bee Yinn, your cooking recipe is very good. I like your recipe.