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Add the eggs and milk to a jug and whisk to combine. Add the plain flour with a pinch of salt and whisk again until you have a smooth batter. Cover and set this mixture aside in the fridge
In the meantime, make the curry butter by melting the butter in a saucepan and adding the spices and lemon juice. Cook and stir for a couple of minutes until the flavour releases into the butter
Pour the butter into a bowl, then place it on some ice and whisk until the butter cools down and thickens up
Pre-heat the oven to 220C. Get a muffin baking tray and add some vegetable oil to each pocket until it's a cm of the way up
Place the tray in the oven for 10 minutes to bring the oil up to heat. Now moving quickly. Remove the tray from the oven. Add a tsp of the curry butter to each pocket. Then pour the batter into each pocket until it reaches close to the top
Quickly place the tray back into the oven at 220C for 10 minutes, then 20 minutes at 200C and a final 5 minutes at 180C until the batter cooks and rises