Singapore curry puff

Step 1: Heat 3 tbsp vegetable oil in a wide pan over a medium heat. Fry 1 onion and 1 sprig fresh curry leaves for 5 minutes, until the onion is soft and golden.

Step 2: Add the 3 tbsp meat or all-purpose curry powder paste and ½ tsp chilli powder and fry for 3–4 minutes, stirring, until it smells toasted and the oil starts to separate.

Step 3: Add 1 ⅛ lb floury potatoes, 2 tsp sugar, 1 tsp salt and ½ cup water. Cover and cook over a low heat for 12–15 minutes, stirring now and then, until the potatoes are tender and the pan is almost dry. Lightly crush a few pieces to bind it, then spread on a plate and cool completely.

Step 4: For the water dough, mix 9 oz plain flour and ½ tsp salt, then add 3 tbsp vegetable oil and ½ cup cold water and knead for 5 minutes into a smooth, soft dough. Cover and rest for 20 minutes.

Step 5: For the oil dough, rub 5 ½ oz plain flour and 2 ⅝ oz vegetable shortening together until it forms a soft, pliable dough, like modelling clay. Cover and set aside.

Step 6: Roll the water dough into a rectangle about 30 × 20 cm. Spread the oil dough evenly over two-thirds of it, fold the bare third over the middle and the last third on top, like a letter.

Step 7: Turn the dough 90°, roll out again to about 30 × 20 cm and roll it up tightly from the long side into a log. Wrap and chill for 15 minutes so the layers firm up.

Step 8: Cut the log into 16 slices about 2 cm thick. Lay each slice spiral side up and roll it into a 10 cm circle, keeping the spirals on the outside.

Step 9: Put a heaped tablespoon of filling in the centre (spiral side outwards), fold over into a half-moon and press the edges firmly. Pinch and twist the edge into a rope pattern to seal it. Keep shaped puffs under a cloth.

Step 10: Heat 4 ¼ cups vegetable oil for deep-frying in a deep pan to 325°F (a cube of bread should turn golden in about 60 seconds). Never fill the pan more than a third full.

Step 11: Fry 4 puffs at a time for 6–8 minutes, turning once, until pale golden and the spiral layers have opened and crisped. Keep the heat steady at medium.

Step 12: Drain on a rack over kitchen paper and cool for 5 minutes before eating; the filling stays very hot.