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Otak-otak Singapore Curry Puff

Crispy and flaky Singapore-style curry puffs filled with flavorful Otak-Otak Singapore, potatoes, and aromatic curry spices.

Crispy and flaky Singapore-style curry puffs filled with flavorful Otak-Otak Singapore, potatoes, and aromatic curry spices. An easy homemade snack inspired by classic Singapore street food. Ingredients For the Filling 6 pieces of Seafoodking Otak-Otak Singapore, diced 2 medium potatoes, peeled and cubed 2 tbsp cooking oil 3 cloves garlic, minced 4 shallots, finely chopped 1 tbsp curry powder 1 tsp turmeric powder 1 tsp chili powder (optional) 1 tsp sugar 1/2 tsp salt 50 ml coconut milk 2 tbsp chopped spring onions For the Pastry 10–12 sheets puff pastry (store-bought) 1 egg, beaten (for egg wash) Instructions Prepare the Potatoes Boil the potatoes until tender. Drain and lightly mash them, leaving some chunks for texture. Cook the Filling Heat oil in a pan over medium heat. Sauté garlic and shallots until fragrant. Add curry powder, turmeric powder, and chili powder. Stir for about 30 seconds. Add diced Otak-Otak Singapore and cook for 2–3 minutes. Mix in the potatoes, sugar, salt, and coconut milk. Cook until the filling becomes slightly dry and well combined. Stir in spring onions and let the filling cool completely. Assemble the Curry Puffs Preheat oven to 200°C. Cut puff pastry into circles or squares. Place 1–2 tablespoons of filling in the center. Fold and seal the edges using a fork. Brush the tops with beaten egg. Bake Bake for 20–25 minutes or until golden brown and crispy. Serve warm.

otak-otak-singapore-curry-puff

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