Curry puffs (karipap in Malaysia, epok-epok in Singapore, กะหรี่ปั๊บ in Thai, and 咖哩角 in Chinese) are a beloved Southeast Asian snack, featuring a flaky or crispy pastry shell filled with curried potatoes, chicken, or beef. This handheld pie is deeply rooted in the region's culinary traditions, blending influences from Indian, Malay, Chinese, and European cuisines.
A Fusion of Global Influences
Though the exact origins of curry puffs remain uncertain, they are believed to have developed in maritime Southeast Asia during the colonial era, shaped by cultural and culinary exchanges between local populations and foreign traders.
Key influences include:
- Indian Samosas: Introduced by Indian traders and laborers, the samosa inspired the use of spiced curry fillings, particularly with potatoes, chicken, and onions.
- Portuguese Empanadas: The Portuguese, who had a strong colonial presence in Malacca (Malaysia) and parts of Indonesia, brought empanadas—savory pastries filled with meat and vegetables—laying the foundation for the curry puff's pastry-style shell.
- British Cornish Pasty: During British rule in the region, the Cornish pasty, a semi-circular pastry filled with meat and potatoes, may have influenced the curry puff’s shape and structure.
A Modern Classic
Today, curry puffs are a staple in Southeast Asian street food culture, available in bakeries, hawker stalls, and night markets. While the classic curry and potato filling remains the most popular, modern variations include rendang beef, black pepper chicken, or even sweet flavors like yam and durian.
With its rich history and diverse influences, the curry puff is more than just a snack—it is a testament to Southeast Asia’s vibrant culinary heritage, where cultures blend to create something truly delicious.