Acurry puff (Malay:karipap, epok-epok;Jawi:کاريڤڤ / ايڤوق٢;Chinese:咖哩角;pinyin:gālí jiǎo;Thai:กะหรี่ปั๊บ,RTGS: karipap,pronounced[kā.rìː.páp]) is asnack ofSoutheast Asian origin.[1] It is a smallturnover containing a filling ofcurry, often ofchicken andpotatoes, in a fried or baked[3] pastry shell. The consistency of the curry is quite thick to prevent it from oozing out of the snack.Pap orpuff reflects the Fujian Chinese dialect泡 (pop), which means 'bubble, blister, puffed'. It contains influences from Indian, Malay and Chinese cuisines. Many variations of the snack exist throughout Southeast Asia and India, where it is a popular snack food.
Although its origins are uncertain, the snack is believed to have developed in maritime Southeast Asia due in part to the various influences of the British Cornishpasty, the Portugueseempanada[4] and the South Asiansamosa during the colonial era.[5] The curry puff is one of several "puff"-type pastries with different fillings, though now it is by far the most common.[6] Other common varieties include eggs, sardines,[7] root vegetables and onions, or sweet fillings such as yam.
InIndian bakeries, vegetarian curry puffs with fillings like potatoes, carrots and onions are commonly available. They are generally sold as "veg puffs".[8]
In Malaysia, curry puffs are commonly known askaripap and sold freshly fried at many Malay, Chinese and Indian bakeries, bazaars[9] and street food stalls. The curry puffs from Indian bakeries differ fromepok-epok in the use of layered pastry that creates a flaky crust.
Other varieties of theepok-epok are filled with half a boiled egg instead of chicken. Another alternative is tinnedsardines. There are also vegetarian curry puffs that are not spicy and made from shredded radish, tofu, potatoes and grated carrots. They are often eaten with sweet chili sauce.
Curry puffs are commonly seen inpasar malams, bakeries and food stalls in shopping centres. Additionally, the aforementionedepok-epok is a popular variation in some of Singapore's hawker centres, usually amongst Malay stalls. Alternatively, the more common type of curry puff has a thick or flaky English-style crust, with a mixture of Chinese and Indian styles in the filling.
They may also be categorised into hand-made or mass-produced machine-made puffs in triangular shape or half wrapped circular shape. Both variations are popular in Singapore. Curry puff variations are usually denoted by coloured dye markings on the side of the puffs.[11]
Besides the more uncommon fillings mentioned, there are also more conventional flavours which are popular with locals. These puffs are readily available in Singapore, which include sardine, black-pepper chicken and tuna fillings.
In Singapore,Old Chang Kee has been selling curry puffs for over 60 years and now has outlets all over Singapore, Malaysia, Indonesia, Australia and the United Kingdom.
