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Curry Stuffed Bread ‘Karee Pan’ cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you quickly, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Curry Stuffed Bread ‘Karee Pan’ dishes you make.
Alright, don’t linger, let’s task this curry stuffed bread ‘karee pan’ formula with 19 elements which are undoubtedly easy to acquire, and we have to process them at the very least through 10 measures. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements Curry Stuffed Bread ‘Karee Pan’:
- Prepare for <1-Hour Focaccia Dough>
- Give 3/4 cup for Warm Water
- Take 1 teaspoon for Dry Yeast
- Take 1 tablespoon for Sugar
- Get 2 cups of Bread Flour
- Require 1/2 teaspoon for Salt
- Get 1 teaspoon - Baking Powder *Note: If you have enough time to proof the dough, you don’t need to add it
- Make ready 2 tablespoons - Vegetable Oil OR softened Butter
- Prepare 1/2 cup - ‘Panko’ Bread Crumbs for coating
- You need 1 - Egg for coating
- Take <Curry Filling>
- You need for About 125g Minced Meat *Beef, Pork OR Chicken
- Prepare 1 teaspoon - Oil
- Need 1/2 of Onion *finely chopped
- Require 1/2 for Carrot *finely chopped
- Take 1 teaspoon grated Ginger
- Need 1 - small clove Garlic *grated or finely chopped
- Provide 100 ml for Water
- Need 40 g Curry Roux (Sauce Mix) *cut into small pieces
Curry Stuffed Bread ‘Karee Pan’ step by step:
- To make Focaccia Dough. place Warm Water, Dry Yeast and Sugar in a bowl, mix gently and set aside.
- Combine Bread Flour, Baking Powder (*optional) and Salt in a large heat-proof bowl. Make a well in the centre and pour in the yeast mixture and Oil (OR Butter). Mix well to form a soft dough. Knead for 2 to 3 minutes, adding extra flour as required, until smooth and elastic.
- Place the dough in a bowl, cover with a plate or plastic wrap, and set aside in a warm place for 20 to 30 minutes (OR 1 hour if you have time).
- Meanwhile, make Curry Filling. What you need is a thick curry mixture that is not runny.
- Heat Oil in a saucepan, and cook Minced Meat and vegetables for a few minutes until vegetables are soft. Add Water and Curry Roux, and cook until the mixture is thick. Set aside to cool.
- Divide the cooled Curry Filling into 8 even portions.
- Turn the dough onto lightly floured surface and divide into 8 even portions. Roll out each portion into an oblong, place 1 portion of the Curry Filling, fold in half, pinch the edges to close completely. Place on baking paper, sealed side down, and set aside in a warm place for 15 to 20 minutes.
- If you want to coat them with Panko, roll them in lightly whisked Egg, then roll over ‘Panko’ to coat.
- Deep-fry in medium hot Oil, just like frying doughnuts, until cooked through and golden brown. You can bake them in the oven at 200℃ for 15 minutes or until golden brown.
- Today I tried both methods. See the difference. Deep-fried ones taste much better.
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