Flatten each ball out in the palm of your hand and generously fill the centre of each ball with the curry mixture. Make sure not to add too much liquid. Close the seams of each dough ball, sealing with water to create sticky edges if needed and pop into the muffin tins, seam down.
Set aside in a warm place to rise for at least 30 minutes
Combine the melted butter with the garlic and gently brush over the dough balls.
Bake for 30 minutes until golden. Serve warm and ENJOY!
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