This karipap is like empanadas and samosa. The filling is put into a pastry and it is then sealed and fried in hot oil. Unlike curry puff which is made with puff pastry and baked, karipap is fried. The filling can have meat or just vegetables. It can even be something sweet.
3 cups plain all-purpose flour
3 tablespoons butter or margarine
1 cup of warm water
1 and half teaspoons salt
Vegetable oil for frying
Sieve the flour and salt into a mixing bowl. Melt the butter (or margarine). Add the butter and water to the flour. Mix with a spoon and then knead it a little till it comes together as a soft dough. Cover it (I put my dough in a tupperware) and keep it aside to rest for 20 minutes.
Prepare the filling:
You can use pork, chicken, mutton or beef or just vegetables.
300g minced chicken
1 big onion, diced finely
3 garlic, pounded to a paste (or grate finely)
Half inch ginger, pounded to a paste
2 tablespoons meat curry powder
2 medium sized potatoes, boiled until soft in their skins. Peel skins and cut into small cubes
1 teaspoon sugar
1 teaspoon salt
4 tablespoons coconut milk
2 hard-boiled eggs, cut up egg
Heat 2 tablespoons of oil in a skillet and saute the ginger for 15 seconds, followed by the garlic 12 seconds and then the onions, 2 minutes. Add the minced chicken, season with 1 teaspoon of salt and stir-fry with the other ingredients for 3 to 4 minutes. Add the meat curry powder and 1 cup of water. Mix well. Bring to a gentle simmer. Stir in the sugar and coconut milk and keep tossing ingredients. Lastly add in the soft potatoes and mix all the ingredients together. Cook the filling ingredients down to quite a dry consistency. Stir often so it does not burn. Take off heat and put in a plate to cool.
To make the karipap:
Dust a work surface with flour. Roll out the pastry to about 3 or 4mm thickness , not too thin because we don't want the filling breaking out during frying. Cut about 5 or 6 inch diameter circles. I use a saucer and cut around it. Alternatively, you can pluck out bits of dough and roll into balls. Then flatten the balls of dough and roll out into circles.
Wet the edges of the dough circles with water. Spoon about 1 tablespoon full of the filling and place a bit of the hard-boiled egg too into the circle of dough. Fold the edges and bring them to meet, to envelope the filling inside. If you know how to flute the edges like the professionals do, go right ahead. If not, just use the tines of a fork and press down on the edges of the karipap dough to seal it. Repeat until all the dough is used up.
In a small frying pan heat about 3 to 4 cups of vegetable oil to about 180 to 190 degrees Celsius. When hot, very gently place the curry puff on a frying ladle and ease it into the hot oil. Leave the karipap to fry for one and half minutes and then turn over for about 30 seconds or so. Karipap is done when its crispy and golden brown.
Drain on absorbent kitchen paper towel.
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