Name: Sardine Curry Puffs
Yield: Makes 16 to 18 puffs
Cuisine: Singaporean
Ingredients: kosher salt and white pepper; ½ tsp ground cumin; 1 small russet potato (3½ oz [100 g]), finely diced; 2 tbsp canola oil; 1 cup [226 g] ghee or margarine, melted; 4 garlic cloves, minced; canola oil, for frying the puffs; 1 jalapeÑo pepper, diced; 1 sprig fresh curry leaves, finely chopped; 1 tbsp curry powder; one 1 in [2.5 cm] piece ginger, peeled and grated; two 4 oz [115 g] cans sardines in tomato sauce (such as bela or wild planet), undrained; ¾ tsp kosher salt; 3 cups [420 g] all-purpose flour, plus 3 or 4 tbsp more, as needed; juice of 1 lime, or 2 calamansi; 2 small shallots, diced

Preparation info

Makes
16 to 18
puffs

Difficulty
Easy

Appears in

Tin to Table

By Anna Hezel

Published 2023

About

Curry puffs, or epok epok, are a popular Singaporean street snack that can be filled with ground beef, durian, chicken, or canned sardines, and are fragrant with ginger, garlic, and fresh curry leaves. I first got to know these savory pastries when the journalist and filmmaker Natalie Pattillo wrote for TASTE about her mother’s beef curry puff recipe—a recipe that’s made waves at several generations of birthday parties, graduations, weddings, and baby showers in Natalie’s family. This is he