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Combine yeast and water in a large mixing bowl and let sit for 10 minutes.
Add flour, sugar, butter, salt, and water, and mix to form your dough.
Knead dough for 15 minutes by hand on a lightly floured surface (or 5 minutes by machine).
Place the dough in an oiled bowl, cover with plastic wrap, and let rise for 90 minutes.
Punch the dough down, and knead for another five minutes.
Divide the dough into 8 pieces. Pinch each into a ball. Cover the balls in plastic wrap and set aside.
Mash the curry in a small mixing bowl to create a rough paste.
Working one ball of dough at a time, roll each piece into a circle roughly six inches in diameter, place a heaping tablespoon of curry in the center. Use your finger to brush water around the perimeter of the dough round, then fold it in half to form a semicircle and pinch the edges closed. Fold the edge down to one side and pinch it closed again.
Combine egg and water in a small mixing bowl. Dip each bun into the egg wash, then roll in panko.
Heat oil in a medium-sized pot.
Fry buns one at a time in the oil until golden brown (roughly a minute on each side).
Remove each bun with a slotted spoon and set on a plate lined with paper towels, to drain and cool.