Heat the pan with oil then add in onion, curry powder, potatoes and peas. Fry all in the pan for 3-4 minutes until fragrant. Add in the water and bring to boil, season with salt, then let it simmer. Add in the chopped coriander and leave it to cool.
Pastry:
Mix the flour, salt & margarine in a bowl and mix well with water slowly (bit by bit) until if forms into a non-sticky dough. Knead for 1-2 minutes and then let it rest for 15 minutes.
Place the dough on a floury surface and roll to ½ cm thick. Cut it into rounds approx. 4 inches in diameter until all dough is used.
Forming the karipap:
Place the cut dough on your palm and fill a tablespoon of the mixture onto centre of the dough. Fold the dough into semicircle then seal by pleating the edges together.
Deep fry the karipap for 3-4 minutes until golden brown and heated through.
