Tuna Curry Puff
Makan Tengah Hari • Malaysia
How to Make Tuna Curry Puff (Traditional & Healthy Version)
Tuna Curry Puff, known locally as 'karipap tuna', is a beloved Malaysian snack that has found its way into lunchboxes across the country. Drawing inspiration from the multicultural tapestry of Malaysia, this dish merges aromatic Malay spices with a flaky pastry, offering a nutritious twist by using tuna instead of the usual meat. The filling is rich with fragrant ingredients such as lemongrass, santan (coconut milk), and local potatoes, creating layers of flavor that are unmistakably Malaysian. Curry puffs are a staple at Malaysian pasar malam (night markets) and are often enjoyed during family gatherings and festive occasions. In this healthy version, we use whole wheat pastry and bake the puffs instead of deep-frying, making them suitable for calorie-conscious diners. The result is a satisfying, protein-rich lunch option that highlights local ingredients and the culinary diversity of Malaysia. With its gentle spice, flaky crust, and creamy, aromatic filling, Tuna Curry Puff is a delicious tribute to Malaysia's food heritage.
Bahan-bahan(untuk 2 medium-sized curry puffs per person)
- 1 cup Canned tuna in water (drained, local brands available)
- 1 cup Whole wheat flour (for healthier pastry)
- 1 small Potato (diced, ubi kentang)
- 1/2 medium Onion (finely chopped, bawang besar)
- 1 tablespoon Curry powder (local Malaysian style)
- 1 stalk Lemongrass (finely sliced, serai)
- 1/4 cup Santan (lite coconut milk) (reduced fat)
- 1 small Pandan leaf (optional, for aroma) - pilihan
- 1 Egg (for pastry binding, telur)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Olive oil (for sautéing)
- 2 tablespoons Water (for pastry)
Arahan
- 1
Prepare the pastry: In a mixing bowl, combine whole wheat flour, half the salt, and 1 tablespoon olive oil. Crack in the egg and add water. Knead into a smooth, elastic dough. Cover and set aside.
5 minutes
Use chilled water for a flakier crust.
- 2
Make the filling: Heat the remaining olive oil in a pan. Sauté onions, lemongrass, and pandan leaf until fragrant. Add diced potato and cook until just tender.
6 minutes
Cut potatoes small for faster cooking.
- 3
Stir in curry powder, tuna, santan, salt, and pepper. Mix well and cook for another 3 minutes until the mixture is thick and aromatic. Remove pandan leaf.
3 minutes
Don’t overcook tuna to retain moisture.
- 4
Divide pastry dough into four balls. Roll each into a thin circle. Place filling in the center, fold over, and seal edges by pinching or crimping.
4 minutes
Seal tightly to prevent filling leaks.
Kenapa hidangan ini sihat
By using whole wheat flour, lite santan, and baking instead of deep-frying, this recipe significantly lowers calories and fat content compared to traditional karipap. Tuna supplies essential protein and healthy fats, making it an ideal lunch for weight management and heart health. The inclusion of Malaysian spices and local vegetables increases nutrient density and flavor without unnecessary calories.
This Tuna Curry Puff offers a balanced profile with lean protein from tuna, dietary fiber from whole wheat flour and potatoes, and healthy fats from olive oil and santan. Tuna is rich in omega-3 fatty acids, vitamin B12, and potassium. Potatoes provide vitamin C and potassium, while onions and lemongrass add antioxidants. The use of baked instead of fried pastry reduces saturated fat, making it suitable for those tracking calories and macros.
Petua
- 💡Tip 1: Keep pastry dough slightly moist for easier handling.
- 💡Tip 2: Use fresh lemongrass and pandan for authentic aroma.
- 💡Tip 3: Adjust curry powder to suit your spice preference.
Penyimpanan & hidangan
Store cooled puffs in an airtight container in the fridge for up to 3 days. Reheat in oven or air fryer for best texture. Do not freeze as pastry may become soggy.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 170.0 kcal |
