less than 30 mins
30 mins to 1 hour
Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry.
By Matt Tebbutt
From Saturday Kitchen
- 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
- 100g/3½oz tamarind paste
- 20 raw king prawns, peeled and deveined
- salt and freshly ground black pepper
- 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
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.