Curry Pan, deep fried pockets of goodness filled with curry, from Japan

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1. bakedin November 10, 2021

   Because there are a lot of steps, here’s a video to help you visualize.

   https://www.youtube.com/watch?v=MwCy5Ug1PeI

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   **Spices for the Masala**

   * 1 piece Indian cinnamon
   * 3-5 cardamon pods
   * 1 tsp cumin
   * 1/2 star anise
   * 3-5 cloves
   * 1-5 red chilies
   * (optional spices include)
   * 1 piece mace
   * 1 Indian bay leaf
   * 1/4 tsp nutmeg
   * 1 tsp black pepper corns
   * Red chilies peppers
   * Red chilies powder

   **Vegetables**

   * 1/2 – 1 cup chopped onion
   * 1 – 2 cups daikon (holds his shape, so adds mouthfeel
   * 1 cup potato (or sweet potato)
   * 1 – 2 cups kabocha or firm squash (like butternut)
   * 1 cup carrot
   * (optional vegetables include)
   * 1 cup egg plant
   * 1/2 cup green peas
   * 1/2 cup cauliflower

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   **Other Ingredients**

   * 1/4 oil or ghee
   * 1 tbs ginger garlic paste
   * 1 can/cup of chopped tomatoes
   * 1 tbs garam masala powder
   * Salt to taste
   * Water

   **For the Bread**

   * 1 tsp salt
   * 1 tsp yeast
   * 200 grams bread flour
   * 120ml water (or milk, which deeps the color)
   * 1 tbs butter

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   1. Dice your vegetables.
   2. Prepare your spices.
   3. Heat the oil in a pan. In the video I use a special vessel to heat the oil and pour it into the fry pan.
   4. Add the spices to the oil and cook just until the cumin pops or starts to color.
   5. Add the onions to stop the cooking in the pan.
   6. On a med-high heat cook the onions stirring constantly so as not to burn the spices. Cook until they’re very brown (as in the video). This can take up to 20 minutes.
   7. Add one cup warm-hot water (I keep a pot of water boiling beside the fry pan when making masala.)
   8. Cook until the water evaporates and you can see the oil again. The water releases flavor components from the spices and caramel from the onions. You will notice the color changes to a nice brown.
   9. Add a second cup of water and cook until the water evaporates.
   10. Add a third cup of water and do the same.
   11. When you see the oil add the ginger garlic paste and cook for one minute to remove the sharpness.
   12. Add the tomatoes. This stops the cooking in the pan to protect the ginger and garlic.
   13. Cook until most, not necessarily all, the water evaporates. You want to partly caramelize the tomato.
   14. Add in the turmeric, chilies, and any chili powder, stir, and then add the first vegetable. Here, the daikon. This again stops the cooking in the pan protecting your tomatoes.
   15. Cook for five minutes, which begins to release the water and warm the daikon.
   16. Add the potatoes and cook five more minutes.
   17. Add the carrots and cook five more minutes.
   18. Add the squash and then 2 cups of water. Season with 1 tsp salt.
   19. When the water boils, add egg plant or cauliflower (if using).
   20. Cover and cook for 45-60 on med-low heat.
   21. Check back every ten minutes to stir and monitor water evaporation.
   22. 10 minutes before it’s done, add the green peas (if using).
   23. When finished, add 1 tablespoon garam masala and stir.
   24. Correct for salt and set aside — or eat.

   **For the Bread**

   1. Add yeast, salt, sugar to the water.
   2. After dissolved, add the flour and butter and knead into a ball.
   3. Rest until at least doubled.
   4. Shape into 8 equally sized balls.

   **Making the Curry Pan**

   1. Roll out the dough and stuff with 1 – 2 tablespoons of the curry.
   2. Dip in beaten egg and panko.
   3. Fry in 180C/350F until they are a nice shade of brown.

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