Gourmet seafood bunny chow
|special equipment: terracotta flowerpots 10cm in diameter, 7cm deep|
|20 g||fresh yeast|
|300 ml||water — lukewarm|
|900 g||flour — cake|
|3||onions — large, finely chopped|
|5 ml||garlic — cloves, crushed|
|5 ml||coriander — seeds, crushed|
|5 ml||garam masala|
|5 ml||curry powder — mild|
|1 kg||tomatoes — ripe|
|800 g||fish — line fish, cubed|
|500 g||calamari — tubes|
|12||prawns — large, Tiger|
|1||green pepper, diced|
|1||onions — large, sliced|
|30 g||red onion — finely chopped|
|50 g||cucumber — deseeded, diced|
|100 g||tomatoes — deseeded and diced|
|5 ml||vinegar — white wine|
|10 ml||canola oil|
|10 ml||fresh coriander — finely chopped|
|1||cucumber — deseeded, grated|
|100 ml||yoghurt — Greek|
|1||garlic — cloves, grated|
Preheat oven to 180°C
Dissolve the honey and yeast into the water, and leave to stand for a few minutes
Mix the yeast mixture with the flour and salt and knead to form a dough.
Cover with a damp cloth and prove in a warm place until double its size.
Knock down the dough. Grease six terracotta flowerpots with butter and dust with cake flour. Proving again in the pots for about 20 minutes and then baking in a preheated oven for about 30 minutes.
In a large saucepan, sweat off the onions till tender. Then add the garlic, chilli and spices and fry for a further 5 minutes. Add the tomatoes and the water and cook at a moderate heat for a further 30 minutes. Stir in the coconut milk and then blend the sauce until smooth.
In a sauce pan, fry off the onion and green pepper till tender, add in the prawns, line fish and calamari and cook till almost cooked. In a separate pot steam the mussels in a little water till open and remove 18 from their shells. Discard any mussels that do not open.
Combine all ingredients, adding fresh chopped coriander just before serving.
Combine all ingredients just before serving.
Add the seafood mix to the curry sauce and finish cooking the seafood mix in the sauce. Add the spinach and remove from heat.
Cut a lid off the bread and hollow out. Spoon in the curry and add two of the remaining mussels in their shell on the top for garnish and balance the lid back on.
Serve with a tomato salsa and cucumber riata
You can use individual oven dishes if you cannot find terracotta pots.
Can use chicken instead of seafood.