Curry Puff is known locally in Hokkien as Ga Li Bok. Curry Puff in Chinese characters, is 咖喱卟 (Hanyu Pinyin: Ka Li Bu), very much a transliteration, where 咖喱 refers to curry and 卟 is merely a word that is pronounced close to the sound Bok in Hokkien, the equivalent of the English word Puff. It is a local snack prepared and sold both by Chinese and Malays. There is also a Indian version of Curry Puff, which is a little different. The Chinese and Malay curry puffs are somewhat semi-circular while the Indian curry puff is triangular in shape and bigger in size.
The snack is traditionally made up of an outer layer made from flour with fillings consisting of curry, chicken meat and potatoes. The fillings may differ slightly in that, some will not have the chicken meat, while some will have small pieces of egg in the filling.
Then again, there is two different kinds of curry puff. The more common curry puff is deep fried in oil resulting in a harder and slightly crunchy crust. Another is baked in oven resulting in a softer and flaky crust. A well made curry puff that is baked has its crust consists of layers of think crust.
As time passes, the fillings have diversified catering to different tastes and preferences. Alternative fillings have the curry chicken and potatoes are replaced with sardine and mutton.
Some baked curry puff replaced the curry and potatoes to a sausage wrapped in a roll instead of a semi-circle and called it sausage roll or sausage puff.