I love happy home makers blog 🙂
She writes beautiful posts and has some fabulous Malaysian recipes along with posts on feng shui, health and home making in Kuala Lumpur.
I will be making these for Christmas nibbles.
Although I usually serve a fried curry puff, these look delicious and frankly, deep frying does make a bit of a smelly mess :0
I have never made my own pastry for curry puffs. HHM uses puff pastry in this recipe. I have also used shortcrust. The frozen pastry that comes in sheets. Very easy to cut out.
I think I’ll be serving them with two different sauces: yoghurt, coriander, green chilli and mint and the tamarind sauce from Archana’s Kitchen’s blog.
I don’t have fresh curry leaves growing at the moment. My plants always end up dying on me, so, if I can’t find fresh ones at the Asian market up the road, I’ll make do with the dried ones I’ve got in the pantry.
I have also made a delicious version of the curry puffs using just roughly mashed, spiced potato and peas. I cooked the potato with tumeric, green chilli, garlic, onion, mustard seeds and fennel seeds. That version was very popular. Maybe that’s more a samosa than a curry puff?
Thank you again choesf and archana 🙂