1/2 cup coconut milk or water
1 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
1 sprig curry leaves (10 leaves)
1/2 tbsp chilli powder
1/2 tsp turmeric powder (kunyit)
1/2 tsp salt
Rub margarine into flour with fingertips until it resembles breadcrumbs. Add egg, pounded ingredients and coconut milk or water.
Knead well into a soft dough. Use mould to shape into small shell shapes. Heat wok with oil and deep fry till crisp and golden. Drain on absorbent kitchen paper towels. Cool then store in airtight containers.