This looks beautiful and so delicious! I have two questions: - How much should I reduce the child’s to if I only want them mildly spicy? - Can I swap out a different kind of meat for the chicken without changing the rest of the filling? Thanks for the great video. :)
Hi there, thank you for watching :) To answers your questions: - You can reduce the spiciness by removing the seeds from the red chilli and birdseye chilli. Keep the chilli itself as this helps give the filling some colour. If that is still too spicy, you may consider also removing the seeds from the dried chilli. - You can use ground beef instead. Fry it first before adding to the curry mixture. Otherwise, you could also leave out the meat and make it a vegetarian curry puff. Hope that helps :)
Hello. Thank you and Nice video! Can I replace the shortening with margarine? If yes, how much margarine should I use? And will the outcome be the same ?
What can I use instead of vegetable shortening please? I still want puffy one too!!!!! Can you recommend me any products? The video guide me a lot!!!!!!! 😍😍😍
Hi there, traditionally margarine is also used to make curry puffs. It needs some fat content to turn out puffy and flaky. You can try butter too but we have not used it for this before.
It took me a while since it said curry paste to realise that there is no additional actual curry paste used...its just a paste made up of all goven ingredients, is that correct? I am making it now and i am like omygawd, what do i do next? Been making puffs for months now and i went on a shopping trip just to gather all the ingredients. I am stuck as i am unsure wrther i missed out something here, no curry powder??
That is correct, this is a make from scratch recipe. The blended ingredients is the paste. There is no curry powder required, the mix of spices creates what you're thinking of as the curry flavour
@@Yummeth thank you for the reply. I did it but could not buy peanut oil so next time, i will do it home made. Also, my paste is not as reddish as jn video due to maybe my dried chili...but they all like it😬😅
@@antonisheridanderby8176 Great to hear that the final result tasted good. You can use oils other than peanut oil and try adding a few more fresh chilli without the seed to make it more red
Delicious curry puff i love it
So good
Thank you very much for sharing this awesome recipe. Honestly, so far, your recipe is the best that I had came across. I really appreciate it.
thank you :)
Best recipe for the paste and meat I have seen so far! Teri makasi.
Thank you, hope you enjoy making it :)
I know It's a legit recipe when you used vegetable shortening... awesome ❤
👍
thank you..the BESTTTTT recipe ❤️
Hope you enjoy
I will trt this recipe thank u so much ❤️
Hope you enjoy
these look amazing, what a treat!!
thank you :)
This looks beautiful and so delicious! I have two questions:
- How much should I reduce the child’s to if I only want them mildly spicy?
- Can I swap out a different kind of meat for the chicken without changing the rest of the filling?
Thanks for the great video. :)
Hi there, thank you for watching :)
To answers your questions:
- You can reduce the spiciness by removing the seeds from the red chilli and birdseye chilli. Keep the chilli itself as this helps give the filling some colour. If that is still too spicy, you may consider also removing the seeds from the dried chilli.
- You can use ground beef instead. Fry it first before adding to the curry mixture. Otherwise, you could also leave out the meat and make it a vegetarian curry puff.
Hope that helps :)
@@Yummeth That helps a lot! Thanks so much. I’ll try to come back and let you know how it turned out. :)
Enjoy your curry puff demo. May I get the recipe so I can try making. Thanks
Hi there, please see the description for the full recipe
Hello. Thank you and Nice video!
Can I replace the shortening with margarine?
If yes, how much margarine should I use?
And will the outcome be the same ?
What can I use instead of vegetable shortening please? I still want puffy one too!!!!! Can you recommend me any products?
The video guide me a lot!!!!!!! 😍😍😍
Hi there, traditionally margarine is also used to make curry puffs. It needs some fat content to turn out puffy and flaky. You can try butter too but we have not used it for this before.
Can we bake it??
you can
Hi may I know how long can this be kept on kitchen top before it turn soft? Mine turn soft and oily after 3-4 hours
Hi there, ensure that it's drained well using kitchen paper immediately after frying. It shouldn't turn soft that way. Hope that helps :)
@@Yummeth thank you so much for your fast reply. Appreciate it and thank you for sharing a great recipe
@@pcpc2974 you're welcome :)
Can I refrigerate these overnight before cooking?
yes you sure can
It took me a while since it said curry paste to realise that there is no additional actual curry paste used...its just a paste made up of all goven ingredients, is that correct? I am making it now and i am like omygawd, what do i do next?
Been making puffs for months now and i went on a shopping trip just to gather all the ingredients. I am stuck as i am unsure wrther i missed out something here, no curry powder??
That is correct, this is a make from scratch recipe. The blended ingredients is the paste. There is no curry powder required, the mix of spices creates what you're thinking of as the curry flavour
@@Yummeth thank you for the reply. I did it but could not buy peanut oil so next time, i will do it home made. Also, my paste is not as reddish as jn video due to maybe my dried chili...but they all like it😬😅
@@antonisheridanderby8176 Great to hear that the final result tasted good. You can use oils other than peanut oil and try adding a few more fresh chilli without the seed to make it more red
How would you freeze these?
Hi there, once you've made the curry puffs (before frying) you can put them in a zip lock bag and into the freezer
Sorry can’t see the instructions on the video
Hi there, please see description for the full recipe
@@Yummeth yep saw it on iPad but couldn’t see on iPhone. Thanks saw in description
Not very clear. Quickly