What is curry?

Curry Puff is a small, fried or baked pocket of pastry, which is filled with spicy ingredients-including spices and meat-and is served in some Asian countries, especially in Malaysia. The filling usually consists of potatoes, eggs with hard cooking, onion, curry and meat such as beef, chicken or sardines. The pastry that covers the filling is made of two types of dough that have been shielded together, creating spirals on the surface of curry when fried. Puffs are very popular in Malaysia and Singapore and are available from many street sellers and in frozen and boxed commercial form in grocery stores. Curry Puff resembles the Spanish empanada , which is the food on which the bowl was originally founded. Most of the filling is made of sliced ​​potatoes. They can be starch potatoes, sweet potatoes or yapani. They are chopped gently to fit into the pastry and usually have inflated or cooked before placement.

The spice inside curry is important for the overall taste. Some recipes require curry and curry leaves, which are actually two completely unrelated ingredients. Kari is just a combination of spices and for curry is usually cumin, coriander, turmeric and red pepper, although pre -packed powders are equally effective. Kari leaves are actually leaves of a particular type of plant and have no relation to powder spices.

The formation of the filling begins with the fried onion in oil or butter until they are translucent. Curry and curry leaves are added to the pan and let it cook until it is fragrant. At this point, potatoes are also added to develop some color or complete cooking. Finally, if the meat is used, it is also cut into fine or soil and adds to the pan until it completely boil. The completed filling should have a certain moisture so that it does not dry, with the addition of stock or water when cooking, if too dry.

Two types of dough used JThey are made of flour, with the exception of one mixed with oil or butter and the other is mixed with water. To create pastry, the oil dough is made in a ball and wrapped in a leaf of water dough. The combined dough then emerges straight and is formed into a tight cylinder. This cylinder is cut across to create small circles that show the spiral pattern inside.

Each piece of dough is balanced into a circle and a filling is placed in the center. The dough is folded in half and the edges are sealed, usually crimping. The oil is heated and every curry cloud is fried until it calls to the surface. The result of the combined dough is that water and oil interact differently when the dark spiral pattern is cooked or in fact differently differently to form a three -dimensional increased pattern after completion.