CURRY PUFFS

Press, Volume CXI, Issue 32639, 22 June 1971, Page 5

CURRY PUFFS

Curry puffs are also in the shape of a turnover. These are usually fried, but they can be baked in the same manner as the oyster turnover. The same pastry can also be used for them, or bought puff pastry is excellent, especially if you intend to deep-fry them. Here is the filling.

Jib finely minced steak. 2oz butter. 1 clove garlic. A small piece of green

ginger (about half an inch). 2 whole cloves. J teaspoon ground coriander.

1 dessertspoon curry powder. 2in stick cinnamon, or J teaspoon ground cinnamon. Salt. Lemon juice. 1 small onion. Method: Grate onion and crush or chop garlic and chop ginger very small. Melt butter in pan and fry these ingredients until onion is transparent; add all the spices, salt and lemon juice and allow to cook for a further minute or so. Add meat and mix very thoroughly. Reduce heat, cover pan and allow to simmer until meat is cooked. Add a little milk if it should be-

come too dry, but the mixture must be kept as dry as possible. Place a spoonful of this on one side of circle of pastry and follow instructions as for oyster turnovers if baking. If frying, heat oil (at least 2in deep) until a tiny piece of crust dropped into it commences to cook and colour immediately. Ensure that the turnovers are closely sealed round the edge (this is best done by pinching between the finger tips) and omit the glazing. Allowing for the quantity of oil being used, drop two, three or more turnovers into hot oil and cook until puffed and coloured. Drain on absorbent paper and serve hot.