Back Karipap German カレー揚げパイ Japanese Karipap JV 카리팝 Korean Karipap Malay กะหรี่ปั๊บ Thai 馬來咖哩餃 Chinese 咖喱角 ZH-YUE
 | This article needs additional citations for verification. (January 2017) |
 Curry puff from Malaysia | |
| Alternative names | Karipap, epok-epok, Pastel |
|---|---|
| Course | Entrée, side dish, snack |
| Associated cuisine | Brunei, India, Indonesia, Malaysia, Myanmar, Singapore and Thailand[1][2] |
| Serving temperature | Hot |
| Main ingredients | Curry, chicken, potatoes |
A curry puff (Malay: Karipap, Epok-epok; Jawi: کاريڤڤ / ايڤوق٢; Chinese: 咖哩角; pinyin: gālí jiǎo; Thai: กะหรี่ปั๊บ, RTGS: karipap, pronounced [kā.rìː.páp]) is a snack of Southeast Asian origin.[1] It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked[3] pastry shell. The consistency of the curry is quite thick to prevent it from oozing out of the snack. Pap or puff reflects the Fujian Chinese dialect 泡 ('pop'), which means 'bubble, blister, puffed'. It is a truly Southeast Asian snack as it has Indian, Chinese or Malay elements.
Although the origins of this snack are uncertain, the snack is believed to have originated in Maritime Southeast Asia due in part to the various influences of the British Cornish pasty, the Portuguese empanada[4] and the Indian samosa during the colonial era. The curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common.[5] Other common varieties include eggs, sardines, root vegetables and onions, or sweet fillings such as yam.
Various kinds of curry puff are enjoyed throughout Southeast Asia and India.
- ^ a b "Curry puff | Infopedia". eresources.nlb.gov.sg.
- ^ Tan, Bonny (September 2014). "Of currypuffs and belacan". BiblioAsia – via www.academia.edu.
- ^ "Curry Puff recipe on MalaysianFood.net". Archived from the original on 10 May 2012. Retrieved 20 August 2009.
- ^ "Curry puffs: how Portuguese empadas took Southeast Asia by storm". South China Morning Post. 12 January 2021.
- ^ "How Southeast Asia fell for Old Chang Kee's fried curry puffs". South China Morning Post. 12 March 2020.
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