If using store-bought bread:

1. Place one slice of bread on a flat, clean surface. Add about 1/3 cup of leftover curry in the center, then top it with another slice of bread. Tip: If you find that the curry is leaking out of your bread, use a rolling pin to roll out your bread before placing curry on top. This will help seal any holes that may be in your bread causing leakages.
2. Using a small bowl or cup slightly smaller in diameter than the bread, press it down onto the top slice to seal the two pieces of bread together. 

FOR BAKING:

1. Preheat your oven to 350°F (175°C).
2. In a pan heated over medium heat with about 2 tablespoons of olive oil, toast the panko until it turns golden brown. Remove from head and set aside (keeping the panko in the pan).
3. Crack the eggs into a medium-sized bowl. Dip the bread into the eggs first, followed by the panko, ensuring that the bread is thoroughly coated.
4. Once the oven is heated, on a baking sheet, spray some olive oil and place your breads on, leaving about 1 inch of space between each of them.
5. Bake for 10-12 minutes and serve warm.

FOR DEEP-FRYING:

1. To two separate medium-sized bowls, add your eggs and panko.
2. Dip the bread into the eggs first, followed by the panko, ensuring that it’s completely covered in panko.
3. In a deep pan or pot over medium heat, add enough vegetable oil to reach about 3 inches deep (enough to fully submerge the bread). Once the oil starts to bubble slightly, carefully add the curry breads.
4. Fry until golden brown, then remove and transfer to a paper towel-lined plate to absorb excess oil. Serve warm!

If making homemade bread:

1. In a large bowl, mix together all bread ingredients and knead on a flat surface for 15 minutes (or use a stand mixer with a dough hook for 10 minutes).
2. Divide the dough into 6 pieces and sprinkle flour onto the flat surface. Use a rolling pin to roll each of the pieces flat (~1 centimeter thick).
3. Place approximately 1/3 cup of leftover curry in the center of each piece of flattened dough. Bring two opposite edges of the dough together and pinch them to seal, then repeat with the remaining sides until the filling is fully enclosed. Pinch all the seams tightly and twist to secure the closure.

FOR BAKING:

1. Preheat your oven to 350°F (175°C).
2. In a pan heated over medium heat with about 2 tablespoons of olive oil, toast the panko until it turns golden brown. Remove from heat and set aside (keeping the panko in the pan). 
3. Crack the eggs into a medium-sized bowl. Dip the dough ball into the eggs first, followed by the panko, ensuring that the dough is thoroughly coated.
4. Once the oven is heated, on a baking sheet, spray some olive oil and place your dough balls on, leaving about 1 inch of space between each of them.
5. Bake for 18-20 minutes or until the dough is baked all the way through. Serve warm!

FOR DEEP-FRYING:

1. To two separate medium-sized bowls, add your eggs and panko.
2. Dip the dough balls into the eggs first, followed by the panko, ensuring that it’s completely covered in panko.
3. In a deep pan or pot over medium heat, add enough vegetable oil to reach about 3 inches deep (enough to submerge the bread at least halfway). Once the oil starts to bubble slightly, carefully add the curry breads.
4. Reduce the heat to low-medium and fry for about 8-10 minutes or until the panko begins to turn light golden-brown.
5. Flip the bread to make sure it’s cooked evenly on each side, and fry again for  8-10minutes or until completely golden brown. Serve warm!