| Prep: 30 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 33g | 17g | 54g |
| sugars | fibre | protein | salt |
| 8g | 6g | 30g | 0.9g |
Why I Love Singaporean Fish Curry Puff
My culinary instincts and the bountiful influences from my travels have led me to create a recipe blend between my Italian roots and the tantalizing flavors of Singaporean cuisine: The Fish Curry Puff. This handheld delight, popular in the diverse culinary landscape of Singapore, beckons your taste buds with a harmonious combination of flavors, textures, and food traditions. It’s a gastronomical time-machine, whisking you away to the hawker stalls of Southeast Asia.
The Inspiration Behind The Dish
Over the years, my cooking has been inspired by many stoves and chefs around the globe, including Eric Teo, a household name in Singapore’s culinary landscape who revolutionized hawker food, bringing refinement to traditional dishes like the curry puff. It’s the perfect recipe to step outside of my Italian heritage, intermingling it with the punchy flavors of Singaporean cuisine.
The Fish Curry Puff recipe reminded me of my Italian grandmother’s creation: Calzone. Similar to our Fish Curry Puff, calzone is a half-moon stuffed pastry, packed with mozzarella, ricotta, and your choice of meat or vegetables, seared in an extremely hot oven. Just like a calzone bursting with Italian flavors, the fish curry puff bursts with South East Asian aromatics.
Why The Fish Curry Puff Stands Out
The Fish Curry Puff is not your average dish; it’s a sensory journey through Singapore’s culinary traditions. Each component – the crispy, flaky outer layer giving way to a spicy, creamy center bursting with flavors of fish, curry, and coconut – is a delightful surprise. It’s a dish that tells a story, capturing the very essence of Singapore’s rich and diverse culture.
These scrumptious treats are a perfect standalone delicacy or paired wonderfully with a refreshing cucumber salad or a rich, ginger-spiked soup for a more rounded meal. Try it with a well-chilled lager, a perfect counterbalance to the puff’s spiciness.
So, if you’re looking for an extraordinary recipe that combines treasured flavors of Italian pastries with Singapore’s hallmark curry puffs, look no further than this Fish Curry Puff. It is a testament to culinary innovation and cross-cultural exploration. It all boils down to the teaching every dish has a story to tell, and as your Gourmet Guru, I’m here to help you narrate it deliciously.
What You’ll Need
- 1.5 lbs boneless white fish fillets
- 2 cups all-purpose flour
- 3/4 cup unsalted butter, cold and cubed
- 4-6 tablespoons ice water
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can (13.5 oz) coconut milk
- 1 teaspoon sugar
- 1/2 teaspoon ground turmeric
- 2 medium potatoes, peeled and cubed
- 2 hard-boiled eggs, finely chopped
- 1 egg, beaten (for egg wash)
Method
Step One
In a large mixing bowl, combine the all-purpose flour and salt. Then, add the cold and cubed unsalted butter. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse bread crumbs.
Step Two
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Step Three
While the dough is chilling, prepare the fish curry filling. In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onions and minced garlic and cook until softened and fragrant.
Step Four
Add the curry powder, turmeric, and sugar to the skillet and cook for another minute. Then, add the coconut milk and bring the mixture to a simmer. Add the cubed potatoes and cook until they are tender.
Step Five
Add the white fish fillets to the skillet and cook until the fish is opaque and flakes easily with a fork. Remove from heat and stir in the finely chopped hard-boiled eggs. Let the curry cool.
Step Six
Preheat your oven to 400 degrees Fahrenheit. On a floured surface, roll out the puff pastry dough and cut into circles of about 5 inches in diameter.
Step Seven
Spoon a generous amount of the cooled fish curry onto each pastry circle. Fold the pastry over the filling and press the edges with a fork to seal.
Step Eight
Place the curry puffs on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a shiny finish. Bake for 20-25 minutes or until golden brown and flaky. Allow them to cool for a few minutes before serving. Enjoy your Fish Curry Puff.
