Combining flavours from both India and China this is a very hot, dry dish Indo-Chinese dish. Also known as Hakka Chinese cuisine this should be always be served fresh. Prawn Chilli Dry Fry is a popular Chinese dish but also a favourite in Indian Restaurants that serve Indo-Chinese food.
What you need… • 1.5 Tablespoons soy sauce • 400g prawns, peeled and deveined • 3 Tablespoons oil • 1 small onion, roughly chopped • 1 green pepper • 1–5 green chillies (to your taste), chopped • 1.5 teaspoon ground black pepper • 1 teaspoon red chilli flakes • 2 tomatoes, roughly chopped • 4 spring onions chopped, for garnish • A few coriander leaves, chopped, for garnish
How you make it… 1. Heat oil to a medium-hot heat and add the green peppers to the pan. Stir-fry until they start to soften (about 3–4 minutes). 2. Add the onions, chillies, pepper and chilli flakes and stir fry for another 2–3 minutes. Add a tiny bit of water if needed but not too much as this is a dry dish. 3. Add the soya sauce and mix in well. 4. Add in the tomatoes and prawns and stir-fry until the prawns are cooked. 5. Garnish with spring onion and coriander and serve fresh.
CHEF’S TIP Avoid adding salt as the soy sauce already contains a lot of salt.
This is a popular vegetarian Indo-Chinese stir-fry dish, combining flavours from India and China. Mushroom Chilli Dry Fry is a favourite Indian restaurant starter and should be always be served fresh. It’s a very hot, dry dish using chilli and soy sauce.
What you need… • 4 Tablespoons cornflour • 5 Tablespoons soy sauce • 600g mushrooms, sliced • 3 Tablespoons oil • 1 small onion, roughly chopped • 1 green pepper • 1–5 green chillies (to your taste), chopped • 1.5 teaspoon ground black pepper • 1 teaspoon red chilli flakes • 2 tomatoes, roughly chopped • 4 spring onions chopped, to garnish • A few coriander leaves, chopped, for garnish
How to make it… 1. Mix the cornflour with 3 Tablespoons of soy sauce and coat the mushrooms in the mixture. Marinate for 15 minutes. 2. Heat oil to a medium-hot heat. Fry the mushrooms until all the pieces are sealed (about 2–3 minutes), then set aside. 3. Add the green peppers to the pan and stir-fry until they start to soften (about 3–4 minutes). 4. Add the onions, chillies, pepper and chilli flakes and stir fry for another 2–3 minutes. Add a tiny bit of water if needed but not too much as this is a dry dish. 5. Add the rest of soy sauce and mix in well. 6. Add in the tomatoes and mushrooms and stir-fry until they are all cooked. 7. Garnish with spring onion and coriander and serve fresh.
CHEF’S TIP Check other popular Indian restaurant dishes such as Chicken Chilli Dry Fry. Also known as Hakka Chinese, this distinct Indo-Chinese cuisine was developed by a small group of people who settled in Kolkota from China.
These Stewed Taro Leaves are a Mauritian dish that is served as an accompaniment. When stewed this tropical green leaves (also called kalo) turn a dark brown, almost black and are thick and delicious when cooked with onion, a few spices and tangy tamarind paste. Mauritians eat this as street food with a roti.
What you need… • 20 stalks of taro with leaves. Peel the first layer, clean thoroughly and chop. • 1 Tablespoon oil • 0.5 onion, chopped fine • 0.5 teaspoon garlic teaspoon • 0.5 teaspoon ginger paste • 1 teaspoon chilli flakes • 0.5 teaspoon cumin seeds • 5 curry leaves • 1 Tablespoon tamarind paste • Salt to taste • 1 tomato, chopped • A few coriander leaves to garnish
How to make it… 1. Heat the oil in a pan to a medium pan and fry the onion, garlic and ginger until the onion softens (about 5 minutes) 2. Add the chilli flakes, cumin seeds and curry leaves, and cook for 3 minutes. 3. Add the taro leaves, tamarind paste, salt and a little water, cover the pan and cook for 15 minutes. 4. Add the tomato and cook until the colour darkens and is fully stewed (about 15–30 minutes). Add a little more water if needed but not too much as this should be served thick. 5. Garnish with the coriander leaves and serve. • Photo of leaves by Thierry Caro, published in Wikipedia
CHEF’S TIP Chop everything as fine as possible to speed up the stewing process.
This is a spicy twist on the classic Fish Pie, combining white fish and prawns with spices and herbs and topped with Bengali mashed potato. Aloo Bhorta.
What you need… • 1 recipe Aloo Bhorta • 12 large prawns, deveined but not peeled • 400ml milk • 1 onion, sliced • 400g white fish • Small handful parsley, chopped • 50g cream • Salt to taste
Spice Mix • 3 cloves • 5 curry leaves • 2 cardamons, cracked open but not crushed • 5 peppercorns • 1 dried red chilli • Pinch of turmeric
How to make it… 1. Cook the prawns in a little water in a pan until they turn pink (about 5 minutes). Allow to cool and peel. Set aside. 2. Heat the milk gently in a pan until it bubbles gently, add the Spice Mix and onion and cook for 1 minute. 3. Add the fish and poach for until it is cooked through (about 7–8 minutes). 4. Add the fish to a baking dish of about 22cm x 22cm and flake it (any skin should peel off easily and you can discard this). Spread the prawns and the parsley evenly on top of the fish. 5. In another pan heat the butter to a medium heat, add the flour and mix for 1 minute. 6. Turn down the heat to low, add the milk (not the solids) bit by bit to the butter and flour. Add the cream and cook gently for 5 minutes, constantly mixing to avoid it sticking. 7. Add the solids (you can remove the whole spices if you don’t want them in the pie), warm through, then pour over the fish and prawns evenly. Add salt. 8. Spread the Aloo Bhorta evenly on top of the sauce. 9. Heat the oven to 200 C and cook for 30 minutes. The potato should be slightly browned on the top.
CHEF’S TIP When spreading potato on the top start from the edges and work inwards making sure there are no gaps that allow the mixture to bubble through when cooking.
The Spicy Fish Pie, just before the Aloo Bhorta is spread across the top.
Mashed potato is a favourite around the world and the sub-continent is no different. This Bengali favourite, which uses garlic, chopped onion and spices in a mustard-flavoured oil, is also popular in Rajasthan and Bihar. You may also see it called Aloo Bhatte or Chokha.
What you need… • 500g potatoes (about 3 medium-sized potatoes), peeled and chopped • 1 teaspoon oil • 1 teaspoon mustard oil • 1 teaspoon cumin seeds • 2 garlic cloves, finely chopped • 0.5 onion, finely chopped • 2 chillies, chopped • 0.5 garam masala, • 0.5 crushed black pepper • Small handful coriander leaves, chopped • Salt to taste • 1 teaspoon ghee
How to make it… 1. Boil the potatoes in water with a pinch of salt until they are very soft. Mash and set aside. • While the potatoes are boiling warm the oil in a pan to high heat and fry the mustard seeds and cumin seeds for 15 seconds. Be careful not to burn them. • Turn down the heat to medium, add the garlic and fry for 1 minute. • Add the onion (keep a few pieces back for the garnish) and chilli and fry for 2 minutes. • Add the garam masala, pepper and coriander leaves, and cook for 3 minutes. Add a little water if necessary. • Add the mixture to the mash, add salt, and mix together well. • Garnish with the remaining onion, add the ghee to the top, and serve.
CHEF’S TIP To achieve the mustardy taste you can use mustard oil instead of the vegetable oil (just omit the mustard seeds from the recipe).
Delicious Aloo Bhorta is the perfect comfort food and is the ideal stuffing for a roti.
Although traditionally cooked with fish, restaurants now serve this Parsee dish with your choice of meat, and chicken has soon become a curry house favourite. Parsee dishes are famed for their sweet and sour flavours and Patia is no different, using tamarind and jaggery to get the balance just right.
What you need… • 2 Tablespoons oil • 2 garlic cloves, sliced (or 1 teaspoon garlic paste) • 600ml Base Curry Sauce • Half a red pepper, cut into 2cm chunks • 1 teaspoon garam masala • Small handful of coriander (chop up the stems to add to the curry and keep a few leaves aside for the garnish) • Salt to taste • 800g chicken, cut into bite-sized pieces • 1 Tablespoon jaggery (or brown sugar) • 1 Tablespoon tamarind sauce/chutney (or lime juice)
How to make it… 1. Heat the oil in a pan to a medium heat, add the garlic and fry for 1 minutes. While it is cooking mix the Spice Mix with a little water to form a sloppy paste. 2. Add the Spice Mix to the pan and cook for 2 minutes. It should now be thick and gloopy. 3. Add the Base Curry Sauce and pepper and cook for 3 minutes. 4. Add the chicken and cook for 5 minutes. 5. Add the jaggery, tamarind and garam masala, and continue cooking until all the chicken pieces are cooked through (about 7–10 minutes). 6. Garnish with the coriander leaves and serve.
CHEF’S TIP Restaurants sometimes use lime juice and brown sugar instead of tamarind and jaggery.
Punjabis love their spicy meat dishes. These lamb koftas are mixed with ground whole spices and garlic then soaked in marinade and cooked in the moreish masala sauce to create the meaty and creamy favourite Tikka Kofta Masala.
What you need… • 600g lamb mince • 2 teaspoons garlic paste • 1 recipe Tikka Marinade • 1 Tablespoon oil • 240ml Base Curry Sauce • 1 Tablespoon tomato paste (or ketchup) • 3 Tablespoons yoghurt • Small handful coriander leaves, chopped • 0.5 teaspoon turmeric • 2 Green chillies, chopped • Salt to taste • 2 Tablespoons cream
Kofta Mix • 10 black peppercorns • 2 green cardamons • 6cm piece cinnamon • 1 teaspoon crushed chilli flakes • 1 teaspoon garam masala • 1 teaspoon salt
How to make it… 1. Grind the Kofta Mix to a powder. Add the garlic and mix thoroughly with the mince. Form the mixture into 12 even-sized balls. 2. Add the koftas to the Tikka Marinade making sure they are all covered. Leave to rest for 30 minutes. 3. Heat the oven to 160 C. Remove the koftas from the marinade, shake off the excess marinade and cook on a baking tray for 25 minutes. 4. Heat the oil in a pan to a medium heat, add the Base Curry Sauce, leftover Tikka Marinade, tomato paste, yoghurt and cook for 3 minutes. 5. Add the coriander leaves (keep a few aside for the garnish), turmeric, chillies and salt, and cook for 2 minutes. 6. Add the koftas, making sure they are all covered with the sauce and cook for 3 minutes. 7. Turn down the heat, add the cream and mix well, being careful not to break up the koftas and cook until the koftas are all cooked through (about 5 minutes). 8. Garnish with coriander leaves and serve.
CHEF’S TIP If you are looking to stretch this dish a little bit further on the money front you can add a little bit of finely choped onion to the koftas and you’ll be able to make a couple more. Just be careful not to add to much or thet’ll lose their flavour.
A simple dish for mushroom lovers who love a bit of spice in their side dishes. Just add the mushrooms to a little Base Curry Sauce, add plenty of garlic and chilli for this dryish dish.
What you need… • 2 Tablespoons butter • 1 teaspoon oil • 6 garlic cloves, sliced • 3 green chillies (2 chopped and once sliced lengthways for garnish) • 600g mushrooms, washed and sliced • 50g Base Curry Sauce (more if you like more sauce) • Small handful coriander, chopped • Salt, to taste
How to make it… 1. Heat the butter to a low-medium heat. While it is heating mix the Spice Mix with enough water to form a sloppy paste. 2. Fry the mushrooms until they soften (about 4–5 minutes). Set aside. 3. Drain all the remaining butter from the mushrooms into the pan and add the oil. Heat to a medium heat and fry the garlic for 1 minute. 4. Add the chillies and cook for 1 minute. 5. Add the Spice Mix and chilli, and cook for 2 minutes. It should now be thick and gloopy. 6. Add the Base Curry Sauce and coriander, and cook for 2 minutes. 7. Add the mushrooms and salt and heat through until the mushrooms are fully cooked and soft.
CHEF’S TIP Always use freash chillies and garlic for this dish.
Garlic Chilli Mushrooms is a super spicy side dish.
This mix of mushrooms, peppers, tomatoes and onions, marinated in Tikka Marinade and grilled makes a fresh-tasting starter or you can double up the portion for tasty main dish. The trick is cook the Vegetable Shashliks just enough so they soften and the edges are charred.
What you need… • 1 recipe Tikka Marinade (omit the water) • 16 thick slices or chunks of mushroom • 12 chunks of red pepper, about 3cm square (stab them a few times as this absorbs the marinade better) • 12 chunks of green or yellow pepper, about 3cm square (stab them a few times as this absorbs the marinade better) • 1 tomato, cut into 8 segments (stab them a few times as this absorbs the marinade better) • Half an onion cut into chunks
How to make it… 1. Slide the pieces, alternately, onto a skewer. 2. Coat all the pieces generously in Tikka Marinade. Leave for 30 minutes. 3. Grill the Shashliks, turning a couple of times, until they soften and start to char on the edges (about 15 minutes). 4. Serve with Mint Yoghurt Sauce.
CHEF’S TIP Experiment with other vegetables of your choice.
These Chicken Tikka Wraps make a delicious and fresh tasting snack when combined with peppers, onions, salad and Mint Yoghurt Sauce. It’s best when cooked fresh but to speed up the process simply marinate some extra chicken when making any of the tandoori dishes that require Chicken Tikka, such as Chicken Tikka Masala, then cook it up for the perfect lunch-time snack the next day.
What you need… • 1 recipe Chicken Tikka (starter) • 2 teaspoons oil • 0.5 green pepper, sliced • 0.5 red pepper, sliced • 0.5 onion, sliced • 1 tomato, chopped • An 8cm piece of cucumber, chopped • Handful of crispy lettuce, chopped • Small handful of fresh coriander, chopped • 1 recipe Mint Yoghurt Sauce • 4–6 wraps (or nan bread or roti)
How to make it… 1. Heat the oil in a pan and fry the peppers and onions in a pan until soft (about 4–5 minutes). 2. Warm the wraps under the grill for a couple of minutes. 3. Lay 4–5 pieces of chicken just off the centre right of the wrap and add your choice of peppers, onions, salad and coriander, plus some Mint Yoghurt Sauce. 5. Fold the long side of the wrap to the right over the mixture and tuck it just under the mixture. Now fold the bottom of the wrap up so it overlaps the flap you have created on the right and holding it tight with your thumb fold the left side over to create the wrap.
CHEF’S TIP If eating on the go you can wrap if in tin foil and peel back the foil as you eat.
Chicken Tikka is an excellent snack when combined with pepeprs, onions and salad in a wrap.
There are an estimated 375 million vegetarians in India, mainly for religious reasons. Menus usually list dishes as Veg and Non-Veg rather than the mian or side dishes that is more usual in the Western world. Lentils are one of the Veg staples, and as well as being tasty with spices they also provide many essential nutrients. Combine them with spinach for a filling and healthy meal. Lentils are usually served with rice or roti.
What you need… • 250g brown lentils • Salt to taste • 1 teaspoon oil • 1 onion, finely chopped • 1.5 teaspoon garlic paste • 1 teaspoon ginger paste • 1 Tablespoon tomato paste • 1 tomato, chopped • 200g spinach, chopped • A few coriander leaves to garnish
How you make it… 1. Soak the lentils for at least 4 hours but preferably overnight. Drain the water and add to a pressure cooker, add a pinch of salt and cover with fresh water. Cook until the lentils are soft (about 30 minutes). Set aside. 2. Heat the oil to a medium heat and cook the onion until it softens (about 5–7 minutes). 3. Add the garlic, ginger, the Spice Mix, tomato paste and tomato with a little water, mix well and cook for 5 minutes. 4. Add the spinach until it wilts (about 3 minutes). 5. Add all the ingredients into the pressure cooker with the lentils and cook for 5 minutes. Add salt to taste. 6. Serve, garnished with coriander leaves
CHEF’S TIP To save chopping the spinach freeze it in the bag then remove it and bash the bag with the back of your hand. The spinach will snap into small pieces.
This Indo-Chinese Rice combines the best of Indian and Chinese flavours and is excellent with Indo-Chinese dishes or to add a little extra to dishes such as Aloo Ghobi and Bombay Aloo.
What you need… • 300g Basmati Rice • 0.5 teaspoon oil • 2 garlic cloves, chopped into slivers • 200g peas • 1 green chilli, chopped • 2 Tablespoons soya sauce • 1 teaspoon vinegar • 2 spring onions, chopped to garnish (optional)
How you make it… 1. Cook the Basmati Rice and allow to cool. 2. Heat the oil, add the garlic and fry for 1 minute. 3. Add the peas and green chilli and fry for a few seconds. If you are using frozen peas you will need to cook them for a bit longer. 4. Add the soya sauce and vinegar, mix well and fry for 1 minute. 5. Add the rice and stir fry until everything is warmed through. 6. Serve, garnished with the (optional) spring onions.
CHEF’S TIP Avoid adding salt as the soya sauce already contains a lot of salt.
Rajma (red kidney bean) Curry is a hearty North Indian dish and makes a delicious, filling main meal or excellent side dish. The kidney beans require a bit of preparation but you can skip this by using canned beans if you don’t have time. Take a good serving of your Base Curry Sauce, add the kidney beans, add a bit of garlic and a sprinkle of spice for a great medium-strength curry. Garnish with cream and fresh coriander.
What you need… • 750g red kidney beans • 2 Tablespoons ghee • 1 teaspoon cumin seeds • 1 teaspoon garlic paste • 600g Base Curry Sauce • 2 Tablespoons tomato ketchup • Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) • 1 teaspoon garam masala • Salt to taste • 2 Tablespoons cream
How to make it… 1. Soak the kidney beans in water overnight. Drain the water and rinse the beans. Cover with fresh water and boil for until the bean are well cooked and completely soft (about 45–60 minutes). Drain and set aside. Alternatively you can use canned beans. Drain them and rinse them well.2.Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. 3. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. 4. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.) 5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy. 6. Add the Base Curry Sauce and the tomato and cook for 2 minutes. Add the kidney beans, mix well and cook for 5 minutes. 7. Add the garam masala, salt and coriander stems and continue cooking until the beans are fully cooked. 8. Serve, garnished with the cream and the coriander leaves.
CHEF’S TIP Spice up the curry with a couple of chopped red chillies. Add them just before stage 5.
Chicken Chettinad tis the trademark dish from the South Indian city of Chettinad, whole spices and coconut are dry-fried and ground, then added to a sauce of tomatoes, onions, garlic and ginger to create a classic Tamil Nadu dish, with chillies providing the kick.
What you need… • 2 Tablespoons sesame oil (you can use vegetable oil but will lose some of the flavour) • 10 curry leaves • 1 teaspoon garlic paste • 400g Base Curry sauce • 0.5 teaspoon turmeric • 0.5 teaspoon coriander powder • 0.5 teaspoon chilli powder • 0.5 teaspoon salt • 800g chicken, cut into bite-sized pieces • A few coriander leaves for garnish
How to make it… 1. Dry fry the spices from the Spice Mix on a medium heat in a pan for 15 seconds then add the coconut until it browns (about 2 minutes). Keep stirring and be careful not to burn the Spice Mix. Grind the mixture and set aside. 2. Heat the oil in the same pan to a medium heat and fry the curry leaves for 15 seconds. 3. Add the garlic paste and fry for 1 minute. 4. Add the Base Curry Sauce and cook for 3 minutes. 5. Add the Spice Mix, turmeric, coriander, chilli powder and salt and cook for 3 minutes. Add a little water if needed. 6. Add the chicken pieces and fry until all the pieces are cooked (about 10 minutes) 7. Serves, garnished with the coriander leaves.
CHEF’S TIP If using an electric grinder it’s best to let your dry-fry mix cool down before grinding.
Chicken Chettinad is a popular dish from the heart of Tamil Nadu.
A delicious dish that is often overlooked by many diners in Indian restaurants, a classic Fish Curry is a simple dish to make. Fry up some firm, white fish, take a good serving of your Base Curry Sauce, add a bit of garlic and a sprinkle of spice for a great medium-strength curry. Garnish with fresh coriander.
What you need… • 800g of any firm, white fish, cut into bite-sized pieces • 2 Tablespoons ghee • 1 teaspoon garlic paste • 600ml Base Curry Sauce • 2 Tablespoons tomato ketchup • Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) • 1 teaspoon garam masala • Salt to taste
Marinade • 1 teaspoon turmeric powder • 0.5 teaspoon salt • pinch black pepper
How to make it… 1. Dry all the pieces of fish. Mix all the Marinade ingredients and coat all the pieces of fish. Set aside. 2. Heat 1 Tablespoon of ghee to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. 3. Add the fish and fry until all the pieces are sealed (about 4 minutes). Set aside. 4. Add the rest of the ghee and when hot add the garlic paste and cook for 1 minute. 5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy. 6. Add the Base Curry Sauce and the tomato and cook for 2 minutes. 7. Add the garam masala, salt and coriander stems and cook for 5 minutes. Add a little water if needed. 8. Add the fish pieces until all the pieces are cooked. 9. Serve, garnished with the coriander leaves.
CHEF’S TIP Restaurants traditionally use tilapia fish in Fish Curry but monkfish or hake is more readily available and makes an excellent alternative.
Pork Vindaloo is the classic Goan dish for heat lovers.
Murgh Malaiwala, also called Malai Murgh, is a creamy chicken dish similar to Butter Chicken, but it is hotter, richer and uses no tomato. A Mughal-era dish, it uses whole spices for depth of flavours and plenty of chilli and pepper for heat.
What you need… • 800g chicken, cut into bite-sized pieces • 2 Tablespoons butter • 3 cloves • 2 cardamons, cracked but not crushed • 1 teaspoon fenugreek seeds • 8 peppercorns • 1.5 onions, finely chopped • 2 chillies, sliced lengthways • 1 teaspoon chilli powder • 1 teaspoon garam masala • 0.5 teaspoon black pepper • 250ml cream
How to make it… 1. Rub the chicken pieces with the lemon. This will degrease the chicken and help to absorb the Marinade. 2. Mix all the Marinade ingredients together and add the chicken to it, ensuring all the pieces re well covered. Set aside for 4 hours. 3. Heat the butter to medium heat and cook the cloves, cardamons, fenugreek seeds and peppercorns for 20 seconds, being careful not to burn them. 4. Turn down the heat, add the onion and fry until soft (about 5-7 minutes). 5. Add the chillies and fry for 20 minutes. 6. Add the chicken with the Marinade and fry until all the pieces are sealed (about 3 minutes). 7. Add the chilli powder, garam masala and pepper, mix well and fry for 3 minutes. Add a small amount of water if needed. 8. Add the cream and salt, and continue cooking until all the chicken pieces are cooked.
CHEF’S TIP This dish is nice if garnished with some pre-fried onions.
Gateaux Piment (Chilli Cakes) is a popular street-food snack in Mauritius, and is sold in small shops or from homes of people looking to earn a bit of extra income. It is particularly popular at breakfast time and locals often eat it with bread and butter. You may also see these advertised as Gato Pima, which is the Creole spelling of the snack. In this curry the Gateaux Piment are added to a red, very lightly spiced rougaille, with a touch of French influence.
What you need… • 1 recipe Gateaux Piment • 1 onion, chopped • 1 teaspoon garlic paste • 1 teaspoon ginger paste • 2 green chillies, sliced • 2 sprigs of thyme, chopped • 4 curry leaves • 6 tomatoes, chopped • 1 Tablespoon tomato paste • 0.5 teaspoon salt • 0.5 teaspoon black pepper • 2 spring onions, chopped • Few coriander leaves, for garnish
How you make it… 1. Heat oil, fry onions, garlic and ginger until the onions soften (about 5 minutes). 2. Add the chillies, thyme, curry leaves and fry for 2 minutes. 3. Add the tomatoes, tomato paste, salt and pepper, cover the pan and cook for 10 minutes, stirring occasionally. Add water if needed. The tomatoes should have broken down and formed a sauce. If they haven’t then continue cooking. 4. Add the Gateaux Piment, spring onions and coriander leaves, and serve.
It’s simple, it’s rustic and it’s tasty… it’s a Bunny Chow! You’ll find someone selling them on every street corner in Durban, South Africa. Ideal for that steamy tropical climate, yet also great comfort food for cold winters. Cut off the bottom of a loaf, scoop out the white stuff leaving a crust shell. Fill with hot chicken curry (don’t forget the sauce now), settle down and use the bread you scooped out to mop up and eat your curry. No cutlery permitted. Durbanite and Bunny Chow lover Richard says bunnies are best eaten sitting cross-legged while staring at the Indian Ocean with a bottle of ice-cold Coke by your side.
What you need… • 1 loaf of bread (it is best to use a loaf that has been left a day since buying it so the edges harden up and the curry won’t leak out) • 0.5 recipe Durban Chicken Curry (or any other curry of your choice)
How to make it… 1. Cut the loaf in half and scoop out the bread to create a small “bread pots”. 2. Fill each hollowed out half with the curry, put the bread you scooped out on top (use this to mop up the curry as you eat) and serve with chilli and carrot sambals. Squeeze some lemon or orange on the carrots and eat towards the end of the meal to degrease your fingers, clear your palate and freshen up your breath.
* Note: this is a Half Bunny (so-called because it is served in half a loaf of bread. For the really hungry simply cut the top off the loaf and you have a Full Bunny. If you want a Quarter Bunny cut the loaf lower (although in reality this should more like a third as a quarter of a loaf is too small and will leak).
* When ordering a Bunny Chow locals would never mention it by name. They would just say: “Quarter beans,” or “Half chicken”. Simples.
To make a Bunny Chow cut a loaf in half and remove the bread as shown above. Then fill with the curry of your choice.
Durban is often called the largest Indian city outside of India, with the South African city home to around 900,000 people of Indian descent. The first Indians arrived in the area that is now called Kwa-Zula Natal in the mid-1900s and it soon became the centre of curry in the country. People living in other cities frequently say they are visiting Durban to enjoy a “proper” curry. This chicken curry is lightly spiced and is ideal to be used in the city’s famous Bunny Chow, where a curry is put into a hollowed out loaf of bread and eaten with the hands.Durban is often called the largest Indian city outside of India, with the South African city home to around 900,000 people of Indian descent. The first Indians arrived in the area that is now called Kwa-Zula Natal in the mid-1900s and it soon became the centre of curry in the country. People living in other cities frequently say they are visiting Durban to enjoy a “proper” curry. This chicken curry is lightly spiced and is ideal to be used in the city’s famous Bunny Chow, where a curry is put into a hollowed out loaf of bread and eaten with the hands.
What you need… • 350g potatoes (about 2 medium-sized potatoes), peeled and cut into 3cm chunks • 2 Tablespoons oil • 2 onions, chopped • 1 teaspoon garlic paste • 1 teaspoon ginger paste• 4 tomatoes, chopped • 1 teaspoon garam masala • 1 teaspoon turmeric powder • 600g chicken, cut into bite-sized pieces • Salt to taste • Some coriander leaves to garnish
How to make it… 1. Boil the potatoes in water until they are almost cooked. Ensure they are not soft as they will be added to the main pot to boil a bit longer. Once they are ready remove from the hot water so they do not keep cooking. 2. Heat the oil to a high heat, add the Spice Mix and fry for 20 seconds being careful not to burn the spices. 3. Turn down the heat, add onions, ginger paste, garlic paste and curry leaves, and cook until the onions soften (about 8–10 minutes). 4. Add the tomatoes, garam masala and turmeric, mix well and cook for 2 minutes. 5. Add the chicken, salt to taste and cook for 7 minutes. Add a little water if needed. 6. Add the potato and continue cooking until all the chicken pieces are cooked and potato pieces soft. 7. Garnish with coriander and serve. • Recipe from information supplied by Awesome Creesen Naicker.
CHEF’S TIP This is the perfect curry to put in a Bunny Chow but keep the sauce thick so it can be added to the hollowed out loaf without soaking through.
This dish has very little to do with China but everything to do with curries created by Chinese takeaways. In the UK these were initially run by people from Hong Kong serving Cantonese dishes adapted to local tastes. The curry uses the basic Chinese/Chip Shop Curry Sauce and adds chicken and lots of onion. Some takeaways also add other ingredients such as carrot, peas or potato slices.
How to make it… 1. Heat the vegetable oil in a pan to a medium heat, add the garlic paste and ginger paste, and fry for 1 minute. 2. Add the chicken and fry until all the pieces are sealed (about 2 minutes). 3. Add the Chinese/Chip Shop Curry Sauce and fry for 5 minutes. 4. Add the onion and soy sauce, mix well and fry until all the chicken pieces are cooked (about 2–3 minutes).
CHEF’S TIP This dish is great with Steamed Rice but for the full on takeaway experience you can also serve this with Egg Fried Rice.
While everyone is ordering the usual sweet and sour and chow mein dishes, the curry lovers know the only option from a Chinese takeaway is Chinese Chicken Curry.
