How to Make Mutton Curry Puff (Traditional & Healthy Version)
Mutton Curry Puff, or 'karipap daging kambing', is a beloved snack in Malaysian cuisine, celebrated for its flaky pastry shell and savoury, aromatic filling. This dish is a testament to Malaysia's multicultural heritage, combining Indian spices, Malay cooking techniques, and local ingredients to create a truly unique experience. Traditionally enjoyed as a teatime snack or lunch, mutton curry puffs are often seen at pasar malam (night markets) and during festive gatherings across Malaysia. The filling, bursting with tender mutton, potatoes, onions, and fragrant spices like cumin, coriander, and lemongrass, offers a robust, satisfying taste with every bite. The pastry is typically made with a blend of wheat flour and a touch of santan (coconut milk) for extra richness. This healthier version uses less oil and leans into baking instead of deep-frying, making it a guilt-free treat. Whether you’re a fan of classic Malaysian kuih or just discovering the flavors of this vibrant cuisine, Mutton Curry Puff is a must-try dish that reflects the heart and soul of Malaysia's culinary landscape.
Bahan
Arahan langkah demi langkah
Step 1 · Prepare the pastry by mixing whole wheat flour with half the santan...
Prepare the pastry by mixing whole wheat flour with half the santan and a pinch of salt. Gradually add water to form a soft dough. Cover and set aside.
Step 2 · Heat oil in a non-stick pan
Heat oil in a non-stick pan. Sauté onions, garlic, and lemongrass until fragrant. Add curry powder and stir for 1 minute.
Step 3 · Add diced mutton and potatoes
Add diced mutton and potatoes. Stir well to coat with spices. Pour in remaining santan and a splash of water. Season with salt and black pepper.
Step 4 · Add knotted pandan leaf if using
Add knotted pandan leaf if using. Cover and cook on low heat until mutton is tender and potatoes are cooked through. Remove pandan leaf and cool filling.
Step 5 · Divide dough into small balls
Divide dough into small balls. Roll each into a thin circle. Place a spoonful of filling in the center, fold over, and crimp edges to seal.
Step 6 · Arrange curry puffs on a baking tray lined with parchment
Arrange curry puffs on a baking tray lined with parchment. Brush lightly with oil. Bake at 200°C for 15-18 minutes until golden brown.
Step 7 · Cool slightly before serving
Cool slightly before serving. Enjoy with a cup of teh tarik or as a lunchbox treat.
Mengapa resipi ini sihat
This recipe uses wholesome, minimally processed ingredients and leverages local Malaysian flavors while keeping calories in check. Baking instead of deep-frying slashes unnecessary oil, and the use of lean mutton and whole wheat flour increases protein and fiber content. It’s a balanced snack that satisfies cravings without sacrificing nutrition—perfect for anyone tracking their macros and calories.
Nota tentang tradisi
Curry puffs are a staple snack in Malaysia, enjoyed by all communities—Malay, Indian, and Chinese alike. They are especially popular in Penang and Kuala Lumpur, sold in schools, markets, and bakeries. The mutton version is a nod to Indian Muslim (Mamak) culinary traditions. Curry puffs are often shared during festive seasons, family gatherings, and tea breaks, symbolizing Malaysia’s spirit of togetherness.