In a small pan, simmer the ready-made curry and mashed potato over low heat until it thickens. If there are large pieces of vegetables or meat, break them into smaller pieces. Allow to cool and chill in the fridge before using.

I used Japanese panko (breadcrumbs) with some crushed unsweetened cornflakes as they bring a crunchy burst to curry buns. Using cornflakes is optional.

Put the cornflakes into a freezer bag and roll them over with a rolling pin, or a bottle. You can crush the cornflakes by hand.

Mix the breadcrumbs with crushed cornflakes.

Gather the ingredients; flour, milk powder, yeast, sugar, salt, water, and butter.

Making the dough is very easy if you have a bread machine. Following the instruction manual, prepare the dough using the ingredients listed.

Place the flour, sugar, salt, milk powder, and yeast in a large mixing bowl. Stir with a wooden spoon to mix all ingredients well.

Add the melted butter and water to the flour mixture and mix until forms a shaggy dough. And then knead the dough for a few minutes in the bowl to form a ball, scraping down the sides of the bowl as needed.

Lightly dust a work surface with flour and then again knead the dough until it becomes smooth and elastic for about 10 minutes.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and clean tea towel. Keep in a warm place and let rise until nearly doubled, about 1 hour.

After about 1 hour the dough should become double the size.

Turn the dough out onto a lightly floured surface. Punch it down to remove the air bubbles.

Divide the dough into six equal portions. Shape each dough portion into a ball. Shaping your hand into a claw, roll each dough ball around the floured surface until smooth.

Cover with a towel and let rest for 20 minutes.

Using a rolling pin, roll each dough ball into a circle about ¼ inch thick.

Place about 2 tablespoons of curry filling in the center of each dough circle.

Bring the edges of the dough up to meet each other, forming a football shape. Pinch tightly to seal. You can also make a bun-shaped kare pan if you like it that way.

Brush with egg wash on all sides.

And coat with bread crumbs pressing the breadcrumbs into the dough to adhere.

Place on a baking sheet lined with parchment paper and allow to double in a warm place for about 30-40 minutes.

Heat the oil in a deep pan. Check if the oil is ready for frying with a couple of breadcrumbs. Drop a couple of breadcrumbs into the oil. If they sink, the oil is not hot enough. If they quickly burn up, the oil is too hot. But if they bubble and float to the top, the oil is just right and it’s time to fry.

Working in batches, fry the kare pan until golden brown and crispy, about 2 minutes per side.

Turn the bread over a few times and cook until golden brown.

Let drain on paper towels or a wire rack.

Serve hot & Enjoy!