Bunny chow
Bunny chow is a traditional South African curry served in bread to mop up the juices.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 green chilli, finely chopped
- 1 thumb-sized piece fresh ginger root, peeled and finely chopped
- 15 fresh curry leaves
- 2 tsp ground cumin
- 1 tsp fennel seeds
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 tsp black mustard seeds
- 1 tbsp tomato purée
- 3 plum tomatoes, finely chopped
- 100²µ/3½´Ç³ú tamarind paste
- 20 raw king prawns, peeled and deveined
- salt and freshly ground black pepper
To serve
- 2 small unsliced whole white bread loaves, cut in half and hollowed out
- 2 tbsp toasted coconut flakes
- 2 tbsp fried curry leaves
- 2 tbsp fresh coriander cress
- 2 tbsp fresh basil cress
Method
Heat the oil in a large pan over a medium heat. Fry the onion, garlic, ginger and chilli for 5 minutes until soft. Add the curry leaves and spices and cook for 2 minutes.
Add the tomato purée, chopped tomatoes, tamarind paste and prawns and just cover with water. Simmer for 10 minutes, until the prawns are pink and cooked through. Season with salt and pepper.
Serve the curry in the hollowed out bread halves, garnished with the toasted coconut, fried curry leaves and herb cress.
