Curry puff
A Southeast Asian turnover with thick curry filling.
The curry puff, known in Malay as *karipap* or *epok-epok*, and in Thai as *karipap*, is a small, filled pastry from Southeast Asia. It is essentially a turnover with a thick curry filling—often chicken and potatoes—enclosed in a fried or baked shell. The filling is kept thick so it does not leak out. The word "puff" comes from the English verb 'puff' (to swell with air), referring to the pastry's light, airy texture. The snack blends influences from Indian, Malay, and Chinese cooking. Though its exact origins are unclear, the curry puff likely developed in maritime Southeast Asia during the colonial era, shaped by the British Cornish pasty, the Portuguese empanada, and the South Asian samosa. It is the most common of several "puff"-type pastries, which can also be filled with eggs, sardines, root vegetables, onions, or sweet ingredients like yam. In Indian bakeries, vegetarian versions called "veg puffs" are common, filled with potatoes, carrots, and onions. In Indonesia, the snack is called *pastel*, though it does not always contain curry powder. Malaysians commonly call it *karipap* and sell it freshly fried at Malay, Chinese, and Indian bakeries, bazaars, and street stalls. Indian bakeries often use layered pastry for a flaky crust, setting their version apart from *epok-epok*. Other *epok-epok* varieties include half a boiled egg or tinned sardines instead of chicken. Vegetarian versions, made with shredded radish, tofu, potatoes, and grated carrots, are not spicy and are often eaten with sweet chili sauce. In Myanmar, the curry puff is known as *be tha mont* (meaning "duck meat pastry") and is sold in Chinatowns and tea shops. The traditional filling is duck meat and potato, spiced with garam masala, onions, powdered chili peppers, garlic, and ginger. Curry puffs are common at *pasar malams* (night markets), bakeries, and food stalls. The *epok-epok* variety is popular in some hawker centres, especially at Malay stalls. More common versions have a thick or flaky English-style crust with a filling blending Chinese and Indian styles. They can be handmade or machine-made, shaped triangularly or as half-wrapped circles, with coloured dye markings to indicate different fillings.
Quick Facts
- National Cuisine
- Brunei, India, Indonesia, Malaysia, Myanmar, Singapore and Thailand
- Course
- Entrée, side dish, snack
- Served
- Hot
- Main Ingredient
- Pastry: wheat flour, water, salt, oil or margarine · Fillings: varies, but usually curry powder or garam masala, and often chicken and potatoes
- Variations
- With sardines or tamban
Facts from the source article.
Lore & Background
Although its origins are uncertain, the snack is believed to have developed in maritime Southeast Asia due in part to the various influences of the British Cornish pasty, the Portuguese empanada and the South Asian 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. Other common varieties include eggs, sardines, root vegetables and onions, or sweet fillings such as yam.
Regional variations exist across India, Indonesia, Malaysia, Myanmar, Singapore, and Thailand. In India, vegetarian curry puffs with fillings like potatoes, carrots and onions are commonly sold as 'veg puffs'. In Thailand, the curry puff is known as *karipap* and is a popular snack, though there is no widely accepted evidence that it was introduced during the reign of King Narai (1633–1688) by Maria Guyomar de Pinha; she is historically recognized for introducing Portuguese-style desserts and egg-based sweets, not curry puffs.
Reader's Guide
The curry puff is a significant snack in Southeast Asia, reflecting a fusion of Indian, Malay, and Chinese culinary traditions, as well as colonial influences from the British Cornish pasty, Portuguese empanada, and South Asian samosa. Its widespread popularity is evident in the many regional variations across India, Indonesia, Malaysia, Myanmar, Singapore, and Thailand, where it is sold in bakeries, street food stalls, bazaars, and hawker centres. The snack's adaptability is shown by the range of fillings—from savoury chicken and potato, eggs, sardines, and root vegetables to sweet yam, durian, corn, red bean, and custard. In Singapore, Old Chang Kee has been selling curry puffs for over 60 years and now has outlets in Singapore, Malaysia, Indonesia, Australia, and the United Kingdom, indicating the snack's international reach. The curry puff's legacy lies in its role as a common, versatile street food that embodies the multicultural history of maritime Southeast Asia, while its continued evolution with new fillings and mass production ensures its enduring presence in both local and global food culture.
Did You Know?
- The term 'puff' comes from the Fujian Chinese dialect 泡 (pop), meaning 'bubble, blister, puffed'.
- In Thailand, the curry puff is believed to have been introduced during the reign of King Narai (1633–1688) by Portuguese-Japanese-Bengali cook Maria Guyomar de Pinha.
- In Myanmar, the curry puff is called be tha mont, which literally means 'duck meat pastry'.
More in Malaysian cuisine 1-24
Spotted an error? Know more?
Reader corrections go straight into our review queue. Suggest an edit · How this site is sourced