NILAI: The Mantin Inmate Reintegration Centre (PRP) remains committed to equipping its inmates with a variety of vocational and self-development skills to prepare them for successful reintegration into society upon their release.
Since its establishment, the centre has offered training in areas such as culinary arts, massage therapy, car washing, and agriculture – enabling inmates to generate income and build confidence, even while in detention.
Most recently, the centre introduced a new initiative involving the production of frozen curry puffs, building on the earlier success of its frozen pau products that have already gained traction in the market.
Sergeant Ruzita Mohd Hashim, 42, an instructor at the centre, said the curry puff project reflected the inmates’ growing capabilities and commitment to developing quality, marketable products.
“Each day, we prepare between six to 10kg of dough, which yields nearly 300 handmade curry puffs, made on demand.
“So far, production is carried out only based on orders, as the entire process is done manually without the use of machinery.
“This naturally limits our output, but it also ensures the product remains fully handmade and high in quality, ” she told Bernama
She said six inmates were currently involved in the frozen curry puff initiative under the rehabilitation and skills training programme at the Mantin PRP.
Among the varieties offered, the lamb-filled curry puff has received particularly positive feedback from customers. Other popular options include sardine, chicken, and beef fillings, with prices ranging between RM6 and RM8 depending on the type.
Inmates participating in the programme receive a salary for their work, said Sgt Ruzita.
“However, their earnings are held by the centre’s administration and will be handed over to them upon their release, thus providing the inmates with essential savings to support their transition back into society.
“To date, we have managed to deliver over 100 packets of curry puffs daily to locations outside the centre.
“During the recent Ramadan period, we received nearly triple the usual number of orders.
“Through this programme, inmates not only gain valuable skills but also the confidence and knowledge needed to start their own frozen curry puff businesses in the future.
“It’s all about empowering them to be independent and self-reliant once they are released,” she said.
Meanwhile, one of the participating inmates, identified as Ismail, 57, expressed his gratitude for being allowed to join the skills training programme.
Currently serving a five-year sentence for a drug-related offence, Ismail is hopeful that the knowledge and experience gained will help him turn over a new leaf when he is released next year.
“I am truly thankful to have been taught how to make frozen curry puffs, something I had never imagined myself doing before.
“This has opened up a new path for me,” said Ismail, who is from Jempol.
He aspires to continue in this line of work by joining the small and medium enterprise sector after his release, to generate a stable income and rebuild his life.
“I hope to be independent and make a fresh start, using the skills I have learned here,” he said.
