This is a Singaporean snack; it's a deep fried pastry filled with curry potatoes, chicken, and a slice of a hard boiled egg. We love different parts of it - some love the twirly curls at the curved edge because they're more crispy, some hunt for the few bits of chicken meat, some for that single slice of egg.
🔸
Katong Curry Puff is managed by an old couple who make them fresh in store everyday for the past 30 years. As such some crusts are thicker while some are thinner. The thicker crusts are rather doughy, so I prefer the thinner ones for a better ratio of potato to crust. They're not the best but there's so much heart in these puffs.. the couple's dedication to this craft and their lovely partnership in this over all these years.
🔸
I also remember, as a kid when my mum and I share a curry puff, she would pass it to me as soon as the egg is revealed 💕