I made tons of curry and nan for dinner and when I tried wrapping some curry in unbaked nan dough it turned out pretty good!When wrapping the dough around the ingredients, use a fork to press the edges together so they turn out looking nice and the dough won't open up. (In the top photo I didn't do this and they ended up opening). You don't need to let the dough rise a second time. When cooking, make sure to cook them on the weakest flame possible so they don't burn... If you want to cook the inside ingredients too, wrap them in foil and bake in the oven for a few minutes.If you bake the dough after rolling it with a rolling pin, you'll have naan. ♪You can make gyoza bread by stuffing with gyoza ingredients!Or you could put pizza sauce and ingredients for a calzone!This recipe can be used with a lot of different ingredients, it's simple and delicious! Recipe by akin.co

#goldenapron#week 18#post 18

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.You can use anything you like in the filling. (The ingredients listed are things I like, especially the spinach and noodles). If there's too much filling and it's hard to wrap the dough, reduce the amount of filling. I wrap them in my own way. I have small hands, so whenever I wrap filling in dough (for anpan sweet bean buns, or steamed bao etc.) I always use this method. Use whatever method works best for you. If you coat the buns with panko and deep fry them, they'll become regular curry bread. For 16 buns. Recipe by Yukiline

I love curry to be eaten with bread. Instead of making the bread dough from scratch, I use loaf bread and mix it with curry.

Volunteer Translators: Students in the Translation &Interpretation Seminar, Sapporo University

Traditional fijian chicken curry... Taste of the pacific!

Most of us have tasted raw mango curry and we know the curry undoubtedly turns flavourful. But how many here have tasted or even head about this curry which includes ripe juicy small sized mangoes? This Mangalorean style curry is the Epic way to devour mangoes. This Mangalorean style curry is a spicy version that incorporates ripe , juicy , sweet mangoes . Interesting ! Isn’t ? This aromat curry is cooked in very simpler steps and so common gets start cooking. Get ready to eat extra morsels. #goldenapron #week12 #CookClick

Mango curry #mangotango

I took a recipe that I learned in a cooking class and arranged it with easier ingredient amounts and steps. Paired with steam buns, it was aimed at stay-at-home moms who have their hands full raising their children.I wanted to try coming up with a recipe for those of you without ovens or bread makers but still wanted to try making a nice side dish It's simple and delicious so please give it a try.Make sure to use fresh vegetable oil and fresh bread crumbs. Leftover breadcrumbs from frying the first time can burn, so please make sure to clean the oil out before frying the second set of bread.You can use cooled leftover curry from the day before as filling .If you refrigerate the onions after buying them, you won't cry when you cut them. Try it out! You won't need swimming goggles. For 8. Recipe by Pokuchan

I always love this beautiful curry ☺