|Curry stuffed puff|
|Place of origin||India, Malaysia, Singapore, Thailand and United States|
|Main ingredient(s)||Curry, chicken, potatoes|
Curry puff (Malay: Karipap, Epok-epok; Chinese: 咖哩角,咖哩饺; pinyin: gālí jiǎo; Thai: กะหรี่ปั๊บ, RTGS: karipap, IPA: [karìːpáp]) 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, and it looks like the Portuguese stuffed bread called Empanada. 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.
Though differing in the type of pastry used, the shape and structure of the curry puff may suggest that it has its origins in the Cornish pasty.
Curry Puffs are a very popular snack item in Indian Bakeries. Several variations of it are available based on the content of the puff, like
- Egg puff
- chicken puff
- veggie puff
- Paneer puff.
In Malaysia, this snack can be 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.
Curry puffs are commonly seen in Singapore's Pasar Malams and other stalls in shopping centres. Additionally, the aforementioned epok-epok is a popular variation in some of Singapore's hawker centres, usually amongst Malay stalls. Alternatively, the more common type of curry puff has a thick or flaky English-style crust, with a mixture of Chinese and Indian styles in the filling.
They may also be categorized into hand-made or mass-produced machine-made puffs. Both variations are popular in Singapore, although some might argue that the former is typically more delicious.
Other puff snacks modelled on the curry puff concept have also been introduced. For example, 1A Crispy Puff also sells puffs with yam, durian, corn, red bean, nata de coco, grass jelly, bird's nest and even custard fillings.
Besides the more "exotic" fillings mentioned, there are also more conventional flavours which are quite popular with the locals. These puffs are readily available in Singapore, which include sardine, black-pepper chicken and tuna fillings. For example, Pie Connection sells these hand-made puffs.
In Singapore, Old Chang Kee has been selling curry puffs for over 70 years and now has outlets all over Singapore, Malaysia, Indonesia and the Philippines. Other well-known brands include 1A Crispy Puff and Sim Sun Pastries. Polar Puffs and Cakes introduced a version of the curry puff that uses Western puff pastry, which has a different taste and shape. This version of the curry puff can also be found at Delifrance in Singapore as Curry Chicken Feuillette.
- Curry powder
- A small piece of hard boiled egg
- Meat, usually beef or chicken.
- Puff pastry
- Cream Cheese, used mainly in Americanized variations of the food.
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