Simple to make. This bread is delicious! Try it!
- FOR THE DOUGH:
- 250 grams Plain Flour
- 5 grams Yeast
- 25 grams Sugar
- ½ Tablespoons Salt To Taste
- 110 milliliters Warm Water
- 1 whole Egg Beaten
- 25 grams Butter, Softened
- FOR THE FILLING:
- 1 Tablespoon Olive Oil
- 1 teaspoon Garlic Chopped
- 2 Tablespoons Red Onion, Chopped
- 150 grams Smoked Salmon, Crumbled
- 100 grams Prepared Or Leftover Mashed Potatoes
- 1 teaspoon Pepper
- 1 teaspoon Salt To Taste
- 250 grams Bread Crumbs
- 250 milliliters Vegetable Oil, For Frying
For the dough: In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix with your hands until combined. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes .
Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 3 inch, thickness 1/4 inch).
For the filling: In a pan heat 1/2 tablespoon of olive oil over medium high heat add garlic and mix. Next add onion, salmon, and mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
Now place a tablespoon full of filling mixture in the middle of each dough disk and gather the dough up around the filling. Pinch the seam shut. Flatten the dough lightly and dip the dough balls in the remaining 1/2 of the beaten egg and roll them in bread crumbs. Now cover the dough balls and leave to rise about 30 minutes.
Next deep fry them in hot oil (over medium heat), until they are golden brown . Remove them from the oil onto absorbent paper to drain for a minute or two. Then serve hot with tomato sauce or your favourite dipping sauce.
Currywurst and fries are a perfect accompaniment to flavorful German beers.
- Continue reading to get all the tips on exactly how to make the iconic German street food (about 3 mins total time)
- Skip to the Origins of Currywurst
- Go straight to the Recipe Card
Pokemon Sword and Shield Currydex Berries
As a general rule, you can use the following berries to conjure up different types of curry, although you can also check their description for a hint of what kind of flavour they'll add to your mix:
Neutral: Lum, Sitrus, Mago, Kelpsy, Hondew
Spicy: Figy, Pomeg, Qualot, Tamato, Occa, Cheri
Dry: Chilan, Leppa, Ganlon, Chesto, Kebia, Passho
Sweet: Lum, Sitrus, Mago, Kelpsy, Salac, Peccha
Bitter: Rawst, Aguav, Pomeg, Ganlon, Apicot, Coba
Sour: Aspear, Iapapa, Grepa, Yache, Apicot, Wiki, Salac, Colbur
- 1 ½ cups plain yogurt
- 3 tablespoons lemon juice
- ¾ teaspoon curry powder
- ¾ teaspoon onion powder
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
- ¾ cup dry bread crumbs
- ¼ cup all-purpose flour
- ½ cup unsalted butter
In a large bowl, mix the yogurt, lemon juice, curry powder, onion powder, salt, and garlic powder. Set aside 1 cup of the mixture to use as a dipping sauce. Place the chicken in the bowl, and coat with the mixture. Marinate in the refrigerator 8 hours or overnight.
In a bowl, mix the breadcrumbs and flour. Dredge the coated chicken in the breadcrumb mixture.
Melt the butter in a skillet over medium-low heat. Discard remaining yogurt mixture. Fry the coated chicken in the skillet 15 minutes, or until juices run clear. Serve with the reserved dipping sauce.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Baking chicken curry bread rolls
Once the dough has finished proofing. Let&rsquos preheat the oven to 180 Celsius (350 Fahrenheit).
Mix an egg with 1 teaspoon of water to make an egg wash, then brush each bread with egg wash.
Bake the bread in preheated oven for about 20-25 minutes, or until golden brown. I store any leftover bread in the fridge (inside a tupperware).
I simply pop them in the microwave for 15-20 seconds to reheat, they should return to their soft, fluffy, just-out-from-the-oven state once out from the microwave.
How to parboil the potatoes for the spicy dry potato curry
Place the potatoes(with skin)in a pan, pour water just enough to cover the potatoes. do not add salt while boiling
Boil the potatoes until they are tender. this should take 30-40 minutes.
You can check if they are done by inserting a knife through the potatoes if the knife goes through smoothly, the potatoes are done.
Place the potatoes under running water and peel off the skin.
Since they are already boiled and soft, the potatoes will break into smaller cubes as you mix them with the spices, so cut them into larger cubes and set them aside.
How to cook the spicy curried devilled potatoes.
Have all the ingredients needed to make the spicy potato dish ready.
Place a cooking pan over medium heat and pour in the oil(4 tbsp), add curry leaves(5 leaves), cardamom pods(2), onions(1 large) and sauté.
Once the onion slices turn golden, add turmeric powder(1/2 tsp), cumin(1/2 tsp), add red chilli flecks(1/2 tsp), red chilli powder(1/2 tsp), green chillies(2) and finally, mustard seeds(1/2 tsp).
Reduce heat and continue cooking the ingredients in the pan while mixing to avoid any of the spices from burning for 2 minutes.
Add the cooked potatoes to the spices.
Season with salt and combine potatoes with the tempered ingredients. pour in a tablespoon of oil if you need the mixing to go smoothly.
If you need a bit of gravy, pour in 1/4 of thick coconut milk.
Cover and simmer for further 5 minutes over low heat.
Serve warm with your favorite rice and curry dishes.
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- vegetable oil for frying
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ¼ cup milk
- 2 eggs, beaten
- 2 cups Italian seasoned bread crumbs
- 8 walleye fillets
Heat 1/8 inch of vegetable oil in two large cast-iron or heavy-duty frying pans over medium-high heat.
Arrange three separate pie plates or shallow bowls for breading the fish. Combine flour, salt and pepper in one bowl, milk and eggs in another, and bread crumbs in the third bowl.
Coat each fillet in the flour mixture, then dredge them in egg wash, then coat them well with bread crumbs.
Place 4 fillets in each frying pan. Cook until golden brown, about 5 to 7 minutes per side. Drain on paper towels and serve immediately.
MasterChef Recipe: How To Cook Nidhi’s Delicious Curry
The Aussie Classic Indian Way, serves four, and is guaranteed to impress with the combo of a curry, onion stuffed fruit bread, parsnip crisps, onion raita and carrot pudding.
Meanwhile, you can catch up with what Nidhi is doing now, by clicking here.
South Indian Lamb Curry
3tbsp ghee, plus more for frying
1 tsp black peppercorns, crushed
3 small dried red chillies
meat of 3 lamb shanks, diced into 3 x 3cm pieces (500g meat)
2tbsp chopped coriander, plus more for garnish
Onion Stuffed Fried Bread
1 spring onion, finely chopped
20g almonds, finely chopped
25g cashews, finely chopped
20g peeled pistachios, finely chopped
2tbsp chopped fresh coriander
To make the South Indian Lamb Curry
Heat 2tbsp of the ghee in a heavy flame proof casserole pan on the stove over medium heat.
Add peppercorns, cumin seeds, cardamom pods and chillies and stir to toast off until fragrant, about 1 minute.
Add onions and garlic and fry until soft then add meat and fry until brown. Add chilli powder, turmeric, coconut milk, nutmeg and ½ cup water and cook, stirring for 1 minute. Cover with lid and place into the oven until meat is tender, about 1 ½ hours.
Once cooked, remove dish from oven. Uncover and place back onto stove over medium heat. Add fresh coriander and mint and stir through. Reduce heat to low and simmer on the stove until meat pulls apart easily with a fork.
In a separate frypan, heat remaining 1tbsp ghee. Add chopped curry leaves and fry until crisp, set aside on paper towel.
Once meat is ready, turn off heat and garnish with fried curry leaves and some chopped coriander. Set aside, keeping warm.
To make the Onion Stuffed Fried Bread
Combine flour, salt, ghee and 75ml water. Bring together to a ball, adding more water if necessary. Knead to a soft dough and wrap with cling wrap. Set aside in the fridge for 10 minutes to rest.
Meanwhile, heat 1tbsp of vegetable oil in a frypan over medium heat then add spring onion, turmeric, amchur and a pinch salt and sauté until soft then remove from heat and set aside to cool.
Half fill a large saucepan with vegetable oil and heat to 180C.
Remove wrapped dough ball from the fridge and portion dough into 8 pieces. Roll portioned dough into balls then use a rolling pin to roll into thin discs about 3mm thick.
Divide reserved sautéed spring onion mixture into the middle of the disc and carefully pull edges over to seal onion inside. Gently roll out with a rolling pin to a disc again. Place stuffed dough discs into preheated oil and deep fry until puffed and golden, about 2 minutes. Set aside on paper towel. Reserve oil on heat for Parsnip Chips.
For the Parsnip Chips
Peel parsnips and slice thinly, widthways, on a mandolin. Add to reserved hot oil and deep fry until golden and curled. Set aside on paper towel and sprinkle with salt and vinegar.
For the Carrot Pudding
bring milk to the boil in a medium saucepan. Add cardamom and grated carrot, reduce heat and simmer until soft.
Meanwhile, place chopped nuts onto a paper lined baking tray. Roast in the oven until golden, about 5 minutes.
Add roasted nuts to simmering carrot mixture along with remaining ingredients and continue simmer until smooth and creamy, about 20-25 minutes. Remove from heat and set aside keeping warm.
For the Onion Raita
Combine all ingredients in a bowl and mix well until smooth. Garnish with coriander and set aside.
Place a sample of each element on the plate. Garnish with some chopped coriander.
When the bread crumbs have browned nicely and the crust is a dark golden color your buns are done! Pull them out of the oven and let them cool for a few minutes. This may be the hardest part of the whole process--forcing yourself to wait until the curry inside is a less-than-scalding temperature before devouring the fruits of your labors!
These buns are best still warm but they make great lunches and snacks and they can be frozen for later (if they last long enough to be frozen!). The sky is the limit for the variations to this recipe. Of course you can swap out the filling but you can also change up the cooking method (we sometimes coat the whole bun in panko crumbs and fry the dough into curry filled savory donuts) and toppings to fit any taste. Good luck experimenting with your leftovers and let me know about your successes so I can try them next!