My Curry Bread

My Curry Bread

This is my recipe for curry bread that I have been making for a long time. I use basic bread dough and stuff it generously with curry filling. They are so good freshly fried.

Ingredients: 16 buns

Basic bread dough
Recipe ID: 418466
Mixed ground beef and pork
300 g
1 medium (roughly chopped)
1/4 (roughly chopped)
Spinach (boiled)
1/2 bunch (chopped)
1 medium (cut into a 5 mm dice)
Cellophane noodles (rehydrated)
15 g (cut into 2 cm pieces)
Curry roux blocks (store-bought)
2 to 3 pieces (chopped up roughly)
Soy sauce, salt, pepper, Japanese-style Worcestershire sauce etc.
to taste
Beaten egg, panko
for the coating


1. Prepare the filling ingredients. You just have to chop everything up in the way you like (I do it as listed above).
2. Heat a frying pan, add the ground meat and cook quickly. Add the onion, carrot and potato and continue stir-frying. When everything is more or less cooked through, add the noodles and stir fry some more.
3. Add the chopped up curry roux, and mix to dissolve. Taste, and add seasoning with your favorite condiments (soy sauce, salt and pepper, and Japanese-style Worcestershire sauce etc.) Leave to cool.
4. Make the basic bread dough, and complete the 1st rising. Deflate and divide into portions.
5. Round off each portion of dough, cover with a tightly wrung out moistened kitchen towel, and leave to rest for 20 minutes.
6. Deflate the dough lightly and roll it out with a rolling pin (make the middle thicker than the edges). Top with the portioned filling.
7. From here on, this is how I wrap each bun. Fold up the top and bottom sides, then the left and right sides.
8. With your right hand, pull up the dough edges towards the middle (where your left hand is).
9. Turn the dough in the other direction and pleat the dough towards the center. Pinch the seams tightly closed.
10. Turn the buns seam side down and neaten them up. Mist with water, and leave for the 2nd rising for 20 minutes.
11. Optionally brush the surface with beaten egg, and top with panko. Mist with water again.
12. Bake in a preheated 210°C oven for 10 to 12 minutes. Done.

Story Behind this Recipe

I've never liked store-bought curry bread. (They're too spicy for me, don't have a lot of solid ingredients in the filling, and goopy cold roux is not nice). So although this is very derivative, I've been making this chock-filled, chunky curry bread for about 10 years. I made these for the first time in a while since my husband requested them. I'm writing out the recipe for a friend, who asked me for it some time ago. I'm sorry it took me so long to upload it.