Curry Potato Puff featuring Coriander


Who doesn’t like puff. It puffs. Messy to eat because of the flakes that falls off as you bite. There is no way you can not have any mess eating puff pastry. But puff pastry is a good thing. Just vacuum the mess off and you will be alright.

Curry Potato Puff – In half to see the filling

Now back to the puff. First when you bite there is like a thousand pieces of thin glasses shatter in your mouth. The buttery taste kicks in and then the curry potatoes marches in. All kinds of spices, the heat, the mushy potatoes, the buttery flaky puff pastry, you sure have a lot going on in your mouth.

Curry Potato Puff

I added coriander leaves in this curry puff because it is a special ingredient that brings back some memories. Memories that I remember I used to hate coriander leave because of its pungent and astringent smell and taste. There was this stall selling curry puff and their curry puff has a significant amount of coriander leaves in it and it has changed my mind about coriander leaves. So, for this curry puff, add more coriander leaves if you like. I happened to have only a handful of coriander leaves but if you have 2 handful, go on, add in.

Roughly chop the coriander leaves

Add the chopped coriander leaves to your potatoes

This curry puff is again a crowd pleasing appetizer. You can prepare it beforehand, put it in the fridge and bake it 1 hour before your guests arrive but warn them about the messiness but I am sure they wouldn’t mind.

Curry Potato Puff – makes 12


  • 4 potatoes, dice into 1cm cube
  • 2 tablespoon of oil
  • 1/2 of a cinnamon stick
  • 1 clove
  • 1 cardamom
  • 1 star anise
  • 2 cloves of garlic & 1 inch of ginger, pound into paste
  • 1 medium onion, diced
  • 1.5 teaspoon of chilli powder &  2 teaspoon of water, mix to become paste
  • 1 tablespoon of curry powder
  • 1 tablespoon  of ground coriander
  • 1 teaspoon of aniseed
  • 1 teaspoon of cumin seed
  • 1/2 teaspoon of ground black pepper
  • 2 tablespoon of water
  • 1 tablespoon of tamarind juice, from tamarind pulp of thumb size and add water
  • A handful or two of coriander leaves, chopped roughly
  • 2 teaspoon of salt
  • 1 teaspoon of sugar
  • 3 sheets of puff pastry (25cm x 25cm)


  1. Boil the diced potatoes in a pot of boiling water for 15 minutes. Strain the potatoes and set aside.
  2. Heat up another pot with oil in low heat. Put in the cinnamon stick, clove, cardamom and star anise to fry for a while, say 30 seconds. Add in the garlic and ginger paste and fry until the fragrance comes out.
  3. Add in the chili powder paste, curry powder, ground coriander, aniseed, cumin seed, ground black pepper and water. Mix well and fry for a while until the paste turns to a darker color. About 5 minutes here. You need to keep an eye on it so not to burn the paste.
  4. Add in the tamarind juice to mix in with the paste. Add in the potatoes. Stir and mix the paste well with the potatoes. Add in the coriander leaves.
  5. Season the potatoes with salt and sugar. Adjust accordingly to your taste. After it’s done, set aside and let cool.
  6. Now you can preheat your oven at 180 degree Celcius. Take out your puff pastry and thaw.
  7. In about 10 minutes or so, when you can work on your puff pastry, cut the puff pastry into 4 squares.
  8. Put a spoon of potatoes on each square. Fold in diagonally to form triangle. Use a fork to press on the open sides to seal the puff. Put it in oven to bake until the puff pastry turns golden brown.

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