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Sardine Curry Puff
Makan Tengah Hari • Malaysia
How to Make Sardine Curry Puff (Traditional & Healthy Version)
Sardine Curry Puff, or Karipap Sardin, is a beloved Malaysian snack and lunch option that perfectly captures the essence of Malaysia’s multicultural cuisine. Originating from the melding of Malay and Indian culinary traditions, this savoury pastry is filled with a mildly spiced sardine and potato mixture, wrapped in a flaky, golden pastry crust. Malaysians often enjoy karipap at tea time (minum petang), during festive gatherings, or as a convenient lunch on-the-go. The taste is a harmonious blend of spicy, tangy, and savoury notes, thanks to the use of local ingredients such as bawang merah (shallots), daun kari (curry leaves), and a touch of cili padi for gentle heat. The sardine filling is rich in Omega-3 fatty acids, and when paired with wholesome ingredients like kentang (potatoes) and green peas, it becomes a nutrient-dense option that supports a balanced diet. By baking instead of deep-frying, this recipe offers a healthier twist on the traditional favourite while maintaining the authentic Malaysian flavour profile. Sardine Curry Puffs are a testament to Malaysia’s vibrant street food culture and the country’s love for flavourful, satisfying meals.
Bahan-bahan(untuk 2 curry puffs per person)
- 100g Canned sardines in tomato sauce (Ikan sardin tin)
- 1 medium (80g) Potato (Kentang)
- 1/2 small Red onion (Bawang merah)
- 2 cloves Garlic (Bawang putih)
- 1 tablespoon Curry powder (Serbuk kari)
- 5 leaves Curry leaves (Daun kari (fresh preferred))
- 2 tablespoons Green peas (Kacang peas) - pilihan
- 1 Chilli padi (Bird’s eye chilli (optional, for heat)) - pilihan
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Olive oil (For sautéing)
- 1 cup (120g) Whole wheat flour (Tepung gandum)
- 1/4 cup Cold water
- 1/4 teaspoon Salt (for pastry)
- 2 tablespoons Olive oil (for pastry)
Arahan
- 1
Prepare the pastry: In a mixing bowl, combine whole wheat flour and salt. Stir in olive oil, then add cold water gradually. Knead until a smooth dough forms. Cover and rest for 10 minutes.
10 minutes
Resting the dough makes it easier to roll out and creates a flakier texture.
- 2
Prepare the filling: Heat olive oil in a pan over medium heat. Sauté onions and garlic until fragrant. Add curry leaves and curry powder, stirring for 1 minute.
4 minutes
Sauté the spices until aromatic to unlock their full flavour.
- 3
Add diced potatoes and cook for 2-3 minutes. Pour in a splash of water and cover, allowing potatoes to soften.
3 minutes
Cut potatoes into small cubes for faster cooking.
- 4
Mash sardines with a fork, removing any large bones. Add sardines, green peas, chilli padi (if using), salt, and pepper to the pan. Cook until mixture is thick and dry. Let cool.
5 minutes
A dry filling prevents the pastry from becoming soggy.
Kenapa hidangan ini sihat
This Sardine Curry Puff recipe is a healthier take on a classic Malaysian favourite. By using whole wheat flour and olive oil, it supports heart health and increases fibre content. Sardines are a natural source of high-quality protein and Omega-3s, while reducing oil and baking the puffs helps keep calorie and fat counts in check. This makes it suitable for those watching their weight or managing their cholesterol, all while enjoying the authentic flavours of Malaysia.
Sardine Curry Puff is a nutrient-rich snack packed with protein from sardines, which are also high in Omega-3 fatty acids beneficial for heart and brain health. The use of whole wheat flour provides complex carbohydrates and dietary fibre, promoting better digestion and sustained energy. Potatoes and green peas add vitamins such as Vitamin C, potassium, and folate. Baking instead of frying greatly reduces the overall fat content, making this a lighter option that still satisfies traditional cravings.
Petua
- 💡Tip 1: Use cold water for the pastry to ensure a flaky crust.
- 💡Tip 2: Allow filling to cool completely before stuffing to prevent soggy pastry.
- 💡Tip 3: For extra aroma, add a small piece of pandan leaf to the filling as it cooks.
Penyimpanan & hidangan
Store cooled curry puffs in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 180°C for 5 minutes for best texture. Avoid microwaving to keep the pastry crisp.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 200.0 kcal |
