Saturday, April 7, 2007


I made Samosa on Thursday with the leftover curry we had from Japanese Curry we had that day. I added some peas to the leftover curry because my son doesn't like them, I don't want to spoil his dinner by adding them first.

  • Curry, leftovers worked fine
  • Spring roll skin, I'm using Spring Home (第一家) brand, cut into 6 cm by 21 cm strips
  • 1 egg, to seal the samosa
  • Oil for frying
How to do it:
  1. Mash the ingredients in your curry to very small bits if yours are in chunk.
  2. Scoop 1 tablespoon of curry and place it on the end of the spring roll, leaving some space for folding.
  3. Fold the end over the curry like a triangle. (see instructions below)
  4. Continue folding over. Stop at the last fold.
  5. Spread some egg mixture on the remaining spring roll.
  6. Fold over to seal the samosa.
  7. Deep fry the samosa.
  8. Remove, drain and serve.
  • It works better if your curry is paste-like. So drain away excess sauce before you start.
  • Alternatively, you can remove the ingredients from your curry to mash them then add curry sauce gradually to get the right texture.
  • Trim away the last part of the spring roll skin to make the samosa look nice. I didn't do it - too lazy. LOL


  1. This is such a great idea, wrap left-over curry in egg roll skin. I usually wrap left-over meat stew with glutinous rice in bamboo leaves. With a little chestnut, and mushroom, left-over stew does not taste left-over but flavored enhanced brand new dish!

  2. Lee Ping,
    It's a pity to waste good food, ya. What you described on your leftover, sounds delicious!