Good morning, dear friends
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
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 -
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
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.
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.