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Malaysian Recipe : Curry Puff - Karipap


  • 1 pkt puff pastry (about 500g)
  • 500g minced meat
  • 2 onions, chopped
  • 2 tbsp ghee
  • 2 cloves garlic, crushed
  • ½ tsp turmeric
  • ½ tsp coriander
  • ½ tsp cinnamon
  • ½ tsp cumin
  • 2 curry leaves, crushed finely
  • 2 fresh chilies, minced
  • 1 large potato, grated
  • 250ml coconut milk
  • Salt to taste
  • 1 egg, beaten


  1. Mix the minced meat with the onions. Fry in ghee until it turns color then add the crushed garlic, spices and chilies. Keep frying for about 5 minutes then put in the grated potato and coconut milk. Add salt to taste. Cover with a lid, reduce heat and simmer for a further 10 minutes, or until mixture has thickened but is not dry. Allow to cool.
  2. Boil out the pastry and cut into 8cm squares. Spoon a little filling in the centre of pastry and fold over cornet to corner (diagonally)
  3. Seal the edges with beaten eggs and brush each with a little of the egg mixture on top of curry puff.
  4. Bake in moderate hot oven until pastry is golden brown (15-20 minutes)

Note: These curry puffs can be made a little smaller and then deep-fried.

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Last Modified: 11/27/11.