Sardine Curry Puffs aka Karipap Sardin


Good morning, dear friends :D

During the afternoons, it is a very common sight to see little stalls set up along the roadsides selling tea time snacks like curry puffs (“karipap” in the Malay language), fried bananas, fried yams, and various types of sweet desserts. Often great favourites are the curry puffs and there are usually 2 types of this – the Potato Curry Puffs and the Sardine Curry Puffs. My children love the Sardine Curry Puffs more as they have are more flavourful than the plain potato ones.

Here is a traditional recipe that I have obtained from a Malay friend for Sardine Curry Puffs or Karipap Sardin –

Ingredients for pastry –

500 gm all purpose flour

200 gm margarine

180 ml water

1 tsp salt

Method –

Mix the flour and salt. Incorporate the margarine. Slowly add in water until a dough is form. Knead for a few minutes. Set aside to stand in a covered bowl for 30 minutes.

For the Sardine filling –

Ingredients –

2 tbsp oil

1 large onion, finely chopped

200 gm canned sardines, mashed coarsely

1/2 cup of tomato sauce from the canned sardines

250 gm potatoes, cut into fine cubes and boiled until cooked

1 tbsp curry powder

1 red chili, chopped finely or 1 tbsp bottled chili sauce

salt, sugar and pepper to taste

Method –

1) Heat up oil and fry onions until fragrant.

2) Add the rest of the ingredients and cook for a few minutes until they are incorporated.

3) Set aside to cool down.

To make Sardine Puffs –

1) Roll out the pastry and cut circles of 4 inches in diameter. (A curry puff mould/cutter will make this job easier.)

2) Put a little sardine filling in the center of pastry.

3) Fold into half and crimp the edges to seal.

4) Deep fry in hot oil until pastry is golden brown and cooked.

Serve warm with a cup of tea. :wink:

An easier alternative to making these Sardine Puffs is to use Frozen Puff Pastry and bake them as per the instructions on the pastry package, or until golden.

Bon Appetit! :D

21 Responses so far »

  1. 1

    mywoodenrobot said,

    Mmm. That looks good. I love curry puffs.


  2. 2

    happyhomemaker88 said,

    Hello and welcome, mywoodenrobot :D

    We love curry puffs, too and the ones in the picture above are really yummy and they cost only RM1 or US30 cents for 3 curry puffs.

    Have a relaxing Sunday!

    With peace and joy,

    choesf :D


  3. 3

    rozalia said,

    Thank you choesf dear! :) I’ll try your new curry puffs with sardines at my birthday dinner soon.

    Love always, rose xx


  4. 4

    happyhomemaker88 said,

    You are very welcome, dearest Rose! :D Hehe, I was thinking about you when I was posting this recipe.

    Have a wonderful week ahead!

    With love, hugs and joy,

    choesf :D


  5. 5

    mywoodenrobot said,

    Wow good deal!! I’m getting hungry again.


  6. 6

    mywoodenrobot said,

    This is a cool site, definitely adding it to my blogroll! =]


  7. 7

    happyhomemaker88 said,

    Hehe, dear mywoodenrobot, I know what you mean…..when I read about food and cooking, I get hungry, too! :roll:

    Thank you for your kind words on this blog – where’s your blog? I’ll visit you there, too! :D


    With peace and joy,

    choesf :D


  8. 8

    mywoodenrobot said,

    I really don’t know what’s going on…I’m logged in, but it won’t show my link. My other friend was having the same problem. =/ You can check out my blog at Tell me what you think of it. =]


  9. 9

    happyhomemaker88 said,

    Wow, you have a wonderful site there with so many beautiful crafts and journals, Jane. I have never been good in arts and craft …. and my daughter and I love your designs. :D

    I don’t know why the link didn’t work earlier but now it does after I have added you onto my Blogroll.

    Have a nice day!

    With peace and joy,

    choesf :D


  10. 10

    Abang Karipap said,

    Hi Choesf,

    Thank you for your great recipe and a list of technique to use sardine.Actually I browsed from Googgle to study how to make the karipap sardin.I found that your step by step instructions really help me and make me confident compared with others.

    I hope you can add in more Malaysian Food recipe in this fabulos site.I want to learn more foods from the Chinese perspective.


  11. 11

    happyhomemaker88 said,

    Hello there and welcome, dear Abang Karipap :D

    Thank you for your lovely comments. Sometimes, I think I may be a bit too long-winded in my instructions but I’m glad they do help explain better.

    I have another favourite Malaysian snack called “Cucur Udang” which my family loves but I need to make it first so that I can take some pictures and post them here. I promise to keep more Malaysian recipes coming. :wink:

    Have a great weekend!

    With peace and joy,

    choesf :D


  12. 12

    lkgl1975 said,

    Wow .. this sure does look great. I asked my sis several times to send me reciepe but she never did .. so i resort to google-ing it. I will sure try this over the weekend. Doesn’t look too difficult. Instead of frying can it be baked? To reduce all the oil and all. Thanks


  13. 13

    happyhomemaker88 said,

    Hello there and welcome, dear lkgl1975 :D

    I have not tired baking the curry puffs using this recipe…….but if you like to bake them, then you can just substitute the pastry with frozen puff pastry that you can buy from supermarkets. This will save you time and it would be easier to make the puffs.

    Do have a look at my Baked Malaysian Curry Puffs recipe here for some ideas –

    I hope your curry puffs will turn out scrumptious! :wink:

    Have a nice weekend!

    With peace and joy,

    choesf :D


  14. 14

    lkgl1975 said,

    So, i did make it today and it was xtrmly delicious .. my kids L.O.V.E it. I did end up baking it at 350 for about 30-45mins depending on how thick the dough is. Next time i pay buy frozen pastry but i thought i’d make the whole thing from scratch … Other than sardin have u tried any other filling? Thank you for this great recp.


  15. 15

    happyhomemaker88 said,

    Good morning, dear lkgl1975 :D

    I’m so glad that your sardine puffs turned out so good for you and best is, your kids love the,too! . How did the pastry turn out since it was baked? If it is good, then I would like to bake mine, too, the next time so as to cut down the oil and it less fattening than when we fry the puffs.

    Other fillings include curry chicken and potatoes, as in this recipe here –

    I have tried a filling of frozen mixed vegetables (peas, carrots, corn) and chicken, add in a little salt and pepper and water thickened with cornstarch.

    Another filling is using canned tuna (remove the oil or brine), with some sauteed chopped onions, and some chopped tomatoes.

    Have a wonderful, relaxing weekend with your family. :D

    With peace and harmony,

    choesf :D


  16. 16

    lulu said,

    hi, thnx for the recipe, i tried couple of times making karipap BUT the skin is juz not that sort of yummy crunchy thin as what sold by makcik at the nasi lemak stall , WHY?? :(

    urs one are juz ‘oldchangkee’…meaning the skin is not the thin thin type, n i want the thin thin type :(

    any1 happen to have makcik at home making this thin thin type? 0_0


  17. 17

    happyhomemaker88 said,

    Hello there and welcome, dear lulu :D

    Yes, my curry karipap recipe is not the real crispy type like those you mentioned – perhaps you may try to Google for the food blogs in the Malay language – chances are better that you will find the makcik there! :wink:

    Good Luck!

    With peace and joy,

    choesf :D


  18. 18

    yangyang said,

    Hi. tody i m thnkng hw to mk cury puf so i oni find ts blg..nice n infomativ blg..tks


    • 19

      happyhomemaker88 said,

      Hi there and welcome, dear yangyang :D

      I’m glad you find this blog informative. Enjoy making your curry puffs! :wink:

      With best wishes,

      choesf :D


  19. 20

    lydia said,

    Hi. How many sardine curry puff does this make?


    • 21

      Hi there, dear Lydia :D

      Sorry…I didn’t count how many :oops:. Anyway, the quantity yielded will vary depending on the thickness of the skin and the size of the curry puffs. :wink:

      With best wishes,

      choesf :D


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