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Easy Curry Bread

Easy Curry Bread

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  • Recipe parson20160119 26781 hqf99x Serves 4
  • Recipe clock220160119 26781 1rpa8qd

Become the king of the Japanese bakery by mastering this easy curry bread. A Japanese curry sauce-filled, panko-covered savoury donut, this bizarre-sounding amalgamation of flavours and textures is one of the most popular types of bread bun in the country. Make this curry bread for enjoying between meals, or as a side dish with lunch or dinner.

Ingredients

1 tbsp kewpie mayonnaise
210g pancake mix
70g plain yoghurt
1 pack instant curry sauce
3 tbsp plain flour
1 egg, beaten
280g panko
vegetable oil for frying

How To Prepare

  1. Combine the kewpie mayonnaise and 1 tbsp water in a small bowl. Add the pancake mix and yoghurt to a separate larger bowl, before adding the mayonnaise mixture and stirring.
  2. Continue to knead the dough until it solidifies, divide it into 4 equal portions and make into ball shapes. Place on a flour dusted tray, cover with cling film and set aside. Beat the egg in a wide bowl and lay the panko out on a dinner plate.

  3. Pour the packet of curry sauce into a pan and heat on medium-high, stirring throughout. You need to reduce the sauce so that it becomes more like a paste, but be careful not to burn it. Set aside to cool.
  4. Roll out each of the dough balls into 6 inch circles on a flour dusted surface. They need to remain relatively thick to ensure they don’t tear when you use them as the wraps for the curry.

  5. Divide the curry mixture evenly between the 4 dough circles spooning it into the middle. Seal them up by gathering the opposing edges of the circle above the filling and pinching together like a dumpling. Crimp the edges together well so there are no gaps and push the edge down to one side.

  6. Sprinkle with flour and dip into the beaten egg, before transferring to the panko plate and evenly covering on both sides.
  7. Fill a wok with vegetable oil for deep frying and heat until a test sprinkle of panko sizzles when added. Deep fry at around 190°C/375°F for 3 minutes, turning several times, until golden brown on the outside. Remove from the oil and drain on a wire rack.

Tips and Information

- Mix things up a little with some other delicious fillings. Why not try using leftover stew, Bolognese or Singapore noodles, as long as the consistency is firm it will work.
- Curry Pan can go stale quickly so batch-make and freeze them individually in foil. When you fancy one reheat it in the oven for 20 mins.

Ingredients20160119 26781 1qjvetq

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