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I've been trying to find a curry puff recipe, but without luck. Fran and I
found this recipe for samosas in an Indian cookbook; it sounds something
like them. You could use the filling listed here, or try it with left-over
curry. If any of you have another curry puff recipe, please send it. -Jo
For the Pastry:
- 4 oz. plain flour
- pinch salt
- 1 oz. butter
- 2 Tbl. warm milk
For the Stuffing:
- 1 onion
- 1 tomato
- 1 green chilli
- 1 Tbl. coriander leaves
- 1 clove garlic
- oil for frying
- 8 oz. lean minced lamb or beef
- 1/2 tsp. chilli powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. garam masala
- salt to taste
- 2 tsp. lemon juice
- Sieve flour with salt. Rub in butter till it resembles breadcrumbs.
Add milk and knead to a stiff, smooth dough. Cover and set aside.
- Finely chop onion, tomato, chilli and coriander leaves. Crush the garlic.
- Heat some oil in a pan and fry the onion and garlic for about 10
minutes. Add the green chilli and fry for two minutes.
- Stir in the meat and fry well till the meat turns brown. Add tomato,
coriander leaves, chilli powder, turmeric and garam masala. Season with
salt and simmer very gently, adding a little water if necessary, for 20
minutes or till meat is tender and all liquid absorbed. Sprinkle with
lemon juice, mix and keep aside to cool.
- Divide the pastry into 6 equal pieces. Roll each into a thin circular
shape, dust with flour to make rolling easier.
- Cut each circle in half and place a spoonful of meat on each
semi-circle. Fold the pastry over, moisten the edges with water and seal
carefully to form triangular-shaped pasties.
- Heat some oil for deep frying and fry the samosas on both sides till
golden brown. Drain.
- Serve hot with chutney or yoghurt.