Place the potatoes in a large saucepan. Cover with water and add salt. Bring to a boil. Cook over medium-high heat until completely cooked. Drain, peel and grate the potatoes.
Place the grated potatoes in a large bowl. Add the eggs, turmeric, curry, salt & black pepper. Combine well, taste and adjust seasonings.
Slice the baguette into 1-inch thick slices. Hollow out the slices by removing the soft inner bread by hand. In a non-stick skillet, heat the oil over medium heat. Place the breads into the skillet.
Spoon the potato mixture into the hollowed out slices carefully. Press down and sprinkle with sesame seeds.
Fry until they are golden brown. Then flip them and fry the other side. Place them on a paper towel to absorb extra oil.
Serve the potato and bread fritters cold or hot.