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The Hirshon Southeast Asian Spiral Curry Puff - Karipap Pusing, 螺旋咖喱角

The Hirshon Southeast Asian Spiral Curry Puff – Karipap Pusing, 螺旋咖喱角

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • Oil dough:
  • 180 g all-purpose flour
  • 30 g butter – softened
  • 70 g lard – or you can use shortening, but lard is much better
  • Water dough:
  • 250 g all-purpose flour
  • 50 g butter – softened
  • ½ tsp. salt
  • 1 Tbsp. sugar
  • 120 ml water
  • ***
  • Potato filling:
  • 2 Tbsp. cooking oil
  • 350 g potatoes – peeled and cut into ½-inch cubes
  • 200 g boneless skinless chicken breast – diced
  • 1 or 2 top-quality anchovy fillets, minced, Ortiz brand strongly-preferred (Optional TFD addition, omit if you prefer)
  • 1 sprig fresh curry leaves (strongly preferred) or use 2 bay leaves
  • 50 g peas, thawed if frozen
  • 50 g peeled diced celery, de-stringed – Chinese celery if available
  • ⅓ cup celery leaves, minced
  • 1 large yellow onion – diced
  • 3 garlic cloves – diced
  • 2 Tbsp. Madras-style curry powder
  • ½ tsp. Kashmiri chili powder
  • ½ Tbsp. freshly-ground cumin
  • ¼ cup homemade or low-salt chicken broth
  • ¼ tsp. sugar
  • Salt to taste
  • 2 Tbsp. all-purpose flour
  • ***
  • To fry curry puff:
  • Cooking oil


  1. Prepare the filling (can be done the day before):
  2. Heat skillet/wok with oil. Sauté onion and garlic until soft, about 3-4 minutes. Add chicken pieces and stir fry until they turn color. Add potatoes, celery, curry powder, cumin, minced anchovy (if using), chili powder, the sprig of curry leaves and continue to cook for about 5 minutes.
  3. Add water or chicken broth, cover with a lid and let it simmer for about 10 minutes until the potatoes are soft. Uncover the lid and continue to cook until liquid has evaporated right before liquid has evaporated, add celery leaves and peas. Remove curry leaf sprig and discard.
  4. Sprinkle in the flour and continue to stir fry until the mixture sort of more “glue” together because of the flour. It is easier to wrap it later. Have a taste and adjust seasoning as needed. Remove from the heat and let it cool down completely before wrapping.
  5. Prepare the oil and water dough:
  6. For the water dough: Mix flour, salt, sugar in a mixing bowl and stir to mix thoroughly. Rub the butter into the flour to form coarse crumbs. Add the water and gradually mix into a dough. Wrap it up with a plastic wrap while you prepare the oil dough.
  7. For the oil dough: Mix the flour with butter and lard and continue to knead until you can form a dough.
  8. Take the water dough and flatten it into a disc. Place the oil dough on top and wrap the water dough around it. Wrap the whole thing up and let it rest for 10 minutes before rolling the dough out. Don’t skip this resting step!
  9. Portion the filling into 20 equal portions when you are ready to wrap the curry puffs. Keep them covered and work with one portion at a time.
  10. Lightly dust your working surface with a bit of flour. Get the combined dough and roll it out into about a 14 x 10 inch rectangle. Then roll it up with your fingers, starting from the side near you to the other side (like a Swiss roll).
  11. Then rotate the dough 90 degrees to the left or right (it doesn’t matter which). Use a rolling pin to roll it out again to a rectangle. Use your fingers to roll it up again starting from the side near you to the other side like a Swiss roll again. Wrap it up and rest for 15 minutes.
  12. Lightly dust your working surface with a bit of flour. Flatten the cut dough with your palm and then use a rolling pin to roll it out into a circle, about 5-6 inches in diameter. Place one portion of the filling.
  13. Fold the dough into half to create a half circle and then seal the edge by pinching and folding up.. Repeat with the rest of the doughs and filling.
  14. Heat about 4-inches of oil for deep-frying over medium heat and fry in small batches until they are golden brown. Make sure there is enough oil and also to move them around a little bit as they are frying so the curry puff won’t be touching the bottom of the pot as it will create a dark burned spot.
  15. Remove from the oil to an absorbent paper towel. Keep them warm in the oven at 200 F if you like. The fried curry puffs stay crispy for hours at room temperature as well.
  • Category: Recipes
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