You don’t need to heat the curry; use it cold. Divide the curry into 4 portions. If there are large pieces of potato or carrot, mash them with a fork until smaller.

In a bowl, combine the pancake mix, egg, and water. Knead just until the dough comes together; don’t overwork it. Divide the dough into 4 portions. (You can also do this in a plastic bag if you like.)

With your hands, flatten each piece of dough into a thin circle, about 2–3 mm thick, like a large dumpling wrapper. Wrapping the dough in plastic wrap before flattening helps keep your hands clean.

Place one portion of curry onto each dough circle. Fold the dough over to make a half-moon shape and seal the edges with a fork. Don’t overfill, or the buns may burst.

Gently coat each bun with panko breadcrumbs, being careful not to lose the shape.

Fry in hot oil until crispy. The dough is thin, so it cooks quickly. Remove when the inside is heated through.