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CURRY PUFF
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INGREDIENTS
250g Lamb chopped into small cubes 1.5 tbsp Curry powder (Babas meat) 1/2 tsp Chilli powder 1/16 tsp Cardamom powder 1/16 tsp Fenugreek powder 1/8 tsp Nutmeg 1/8 tsp Fennel 3 Curry leaves finely chopped 4 Potatoes peeled and chopped into small cubes 1 Onion 6 Cashew nuts 1 tbsp Coconut powder 1/4 cup Water 1 tsp Chicken stock 1/2 tsp Sugar 1 clove Garlic 2 tbsp Cooking oil 1 egg (beaten)
Enough puff pastry to make 9 puffs with a large curry puff cutter.
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METHOD
Alternate pork curry puff recipe: Use 1/4 cube pork stock instead of chicken stock Leave out the coconut powder and water Use 200g Pork meat chopped into small cubes instead of lamb. Use 1/2 tsp less Curry powder
Cut the curry puff rounds, flour lightly and set aside until needed (Roll out excess pastry to make more puffs)
Microware the potato for about 3-4 minutes to get it partially cooked then set it aside
Cut the meat into small cubes
Put the onion, cashew nuts and garlic into a food processor and process until it becomes a paste. Set aside until needed
Heat oil in a fry pan on medium high
Add the curry leaves
Add the garlic and fry until fragrant
Add the chicken stock (or pork stock cube if you are cooking pork curry puffs)
Add the chilli powder, cardamom powder, fenugreek powder, nutmeg and fennel
Add the curry powder and stir briefly
Add the meat
Add salt
Add sugar
Add the partly cooked potato
If you are cooking the lamb version then add the coconut powder mixed with water
Once the meat if cooked turn off the heat and place in a bowl to cool. Once it is cool use the curry puff maker to make the puffs. Place a party round on top of the puff maker, brush the edge with beaten egg, add 1/3 cup of cooled mixture and fold the curry puff to seal in the ingredients
Bake in a moderate oven for about 30 minutes or until the party is a nice golden brown.
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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