I never make just a few Curry Puffs! Why? My husband can never stop at just a few! My Malaysian (of Indian origin!) friend Sharon taught me how to make Curry Puffs and because my family loves them so much, I decided to adapt them to create my own versions. Prawn Curry Puffs look like they're hard work to make but they are surprisingly easy, especially if like me, you buy pre-made puff pastry. Curry Puffs can be made with any filling. Just substitute prawns for minced meat, finely chopped meat, chicken and even mixed veggies.... This recipe makes roughly 20 Prawn Curry Puffs.
Yield: Roughly 20 Curry Puffs
- 300 gms small to medium-sized prawns/ shrimps (cleaned and deveined)
- 3 tbsps vegetable/ canola/ sunflower cooking oil
- 1 large onions chopped fine
- 2 small tomatoes chopped fine
- 2 tsps garlic paste
- 1 tsp ginger paste
- 6 dry red chillies
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1" stick of cinnamon
- 5 cloves
- 1 tsp sugar
- 1/3 cup vinegar
- Salt to taste
- 5 sheets of pre-made (frozen) puff pastry sheets
- 1 egg yolk, whisked till smooth
To make the filling:
- Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
- Roast the dry red chillies, cumin seeds, mustard seeds, cloves and cinnamon till they begin to release their aroma. Take off from the fire and cool.
- Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
- Heat the oil on a medium flame in a wok-style pan. Add the prawns and stir fry till opaque. Remove from the pan and keep aside.
- In the same pan, fry the onions till light brown. Add the tomato and fry till soft.
- Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate from the masala.
- Add the prawns to this masala, mix well and cook for 2-3 minutes. Turn off the heat and keep the prawn filling aside for later use.
- While you are assembling the Curry Puffs, preheat your oven to 220 degrees Celsius, 425 degrees Fahrenheit or Gas Mark 7.
- Thaw the puff pastry (if using frozen puff pastry).
- Cut out a sheet of foil and line a large flat baking tray with it. Spray lightly with cooking oil.
- Now cut roughly 4" squares from each sheet of puff pastry - as many as you can fit on a single sheet.
- Spoon 1 and a 1/2 tablespoons of the prawn filling, into the centre of each square. Now fold each square in half to form a triangle.
- Pleat/ pinch the edges of each triangle to seal and keep aside. Repeat till you have used up all the filling. Place each Curry Puff on the foil and lightly brush with the whisked egg yolk. They are now ready to bake. Do not place the Curry Puffs too close to each other as they might stick to each other while baking.