Thursday, February 25, 2010

Bunny Chow Recipe

This is a recipe straight outta Durban, South African, home to the largest Indian population outside of India, but today the Bunny is now eaten all over SA. The dish originated from when some kids wanted some curry from a street stall and didn’t have any plates, and so used a holed-out loaf of bread instead.

Part 1
1 star anise
1 cinnamon stick
3 cardamom pods
1/2 tsp fennel seed
3 tsp cumin (ground)
1/2 cup oil
1 onion (chopped)
Part 2
3 tbsp garam masala
1 tsp ground coriander
1 tsp cayenne pepper
2 tsp turmeric
Part 3
1 tin of tomatoes.
2 lbs leg of lamb or beef or chicken (cubed)
75ml stock (matching whatever meat)
4 garlic cloves, finely chopped
2 teaspoons ground ginger
6 curry leaves
Part 4
2 potatoes, (cubed)
½ bunch fresh coriander
1 tsp peri-peri spice
1 Large French Stick or White Loaf.

In a large pan, fry ingredients from Part 1, until the Onion begins to brown.
Then add Part 2 and when everything beings to stick, add part 3
Cook for 1 hour (30 mins if using chicken) then add part 4.

Cut bread in half and hollow out . Fill with curry. Eat. Lekker!

1 comment:

Paul Tickner said...

I made this with 1kg of Quorn pieces. Once I'd added the quorn and last bits the whole think was very dry and started to catch on the pan. Putting uncooked potatoe in as well was way too dry. I part boiled the potatoes first and added a pint of veg stock and let it simmer for 20 mins with a lid on stirring occasionally. I let it cool and portioned it to have the following day. Next day warmed up it was awesome!!!