one weakness of modern curry puffs is the thick crust....it
should be thin, crispy and the contents are savoured more readily
than having to drown by the thick flour
Agreed. That is the main weakness of OCK: the crust is just too
soft and thick.
A good curry puff is one that has a thin and crispy crust, like
that Malay curry puff I described earlier. Eggs are optional, but
they are a good addition.
Also, they must not deep-fry it for too long. I hate
extremely-oily curry puffs where the oil seeps into the
filling.
