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Recipe details are AI-generated from the video and may contain errors — for reference only.
Dice 50g onion, mince 2 cloves garlic, cube 100g carrot, and cube 100g potato.
Watch out
Cut vegetables into uniform small cubes so they cook evenly together.
Heat 1.5Tbsp cooking oil in a pot, add 50g onion and 2 cloves garlic, sauté until fragrant, then add 100g carrot, 100g potato, 0.5tsp sea salt, and 80ml water. Cover and simmer for about 10 minutes until carrot and potato are cooked.
local_fire_departmentMedium heat, about 10 minutesWatch out
Stir the garlic and onion constantly during sautéing
otherwise, they will burn and turn bitter
In a bowl, mix 1Tbsp cornstarch and 2Tbsp curry powder with 60ml water, and whisk until completely smooth.
Watch out
Whisk thoroughly to remove all lumps
otherwise, the curry paste will become lumpy when heated
Pour the curry slurry into the cooked vegetable pot, stir constantly until thickened and the filling is completely absorbed and spread on a plate to cool down completely.
local_fire_departmentMedium-low heat, about 3 minutesWatch out
Stir continuously after adding the starch mixture
otherwise, it will stick to the bottom and burn
In a mixing bowl, combine 200g bread flour, 10g caster sugar, 2.5g sea salt, 120ml fresh milk, 10g vegetable oil, and 3g instant yeast. Mix and knead into a smooth dough ball.
Watch out
Do not mix yeast directly with salt when first adding
keep them separated until liquid is incorporated
Proof the dough at room temperature for 60 minutes or until doubled in size.
Watch out
Keep the dough covered during proofing so the surface does not dry out and form a hard skin.
Press to deflate the proofed dough, divide it into 6 equal portions, round them into balls, and let the dough rest for 15 minutes covered with a cloth.
Watch out
Cover the dough pieces during resting
otherwise, the dough will dry out and become difficult to roll
Flatten each rested dough ball and roll it out with a rolling pin into a flat disc, spoon cooled curry filling into the center, fold and pinch the edges tightly to seal into an oval bun shape.
Watch out
Seal the edges tightly
otherwise, the filling will leak out during frying and cause oil splatters
Beat 1 whole egg in a dish. Dip each shaped curry bread bun into the beaten egg, then coat thoroughly with breadcrumbs, and place them on a parchment-lined baking tray.
Watch out
Coat evenly with egg wash and breadcrumbs
uncovered spots will burn quickly in hot oil
Proof the coated bread buns at room temperature for 30 minutes.
Watch out
Do not over-proof
otherwise, the buns will become too soft and lose their shape when handled
Hot oil can splash and cause severe burns; lower the bread gently into the pot and stay clear of splatters.
Heat 500ml cooking oil to 160°C / 320°F. Carefully place the prepared curry bread into the hot oil and fry for 2 minutes on each side until golden brown, then remove and drain on paper towels.
local_fire_departmentMedium heat, 160°C / 320°F, 4 minutes totalWatch out
Fry on medium-low heat and flip gently
do not crowd the pan or the oil temperature will drop
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