Name: Tembosa (Fish and Coconut Curry Puffs)
Yield: Makes 25–30 pieces
Cuisine: Malaysian
Ingredients: 1 tsp fenugreek seeds; 2 tsp crushed black peppercorns; 2 Tbsp slivered ginger; 1 Tbsp sugar; 250 ml (8 fl oz / 1 cup) coconut cream; 4 shallots, peeled and finely sliced; 1 tsp salt; 90 g (3¼ oz) desiccated coconut; 125 ml (4 fl oz / ½ cup) water; 200 g (7 oz) Spanish mackerel fillet; ½ tsp salt; 250 ml (8 fl oz / 1 cup) water; 300 g (11 oz) plain flour; 100 ml (3½ fl oz) vegetable oil; Vegetable oil, as needed for deep-frying

Preparation info

Makes
25–30 pieces

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

An East Coast version of curry puffs. Instead of chicken and potatoes, tembosa are filled with fish and grated coconut. It is an easy to-go snack that we all love — the only problem is that you can’t stop eating them once you start! My fondest childhood memory of this snack are family picnics by the waterfall. So yes, these are perfect for packing into picnic baskets as well!