Name: Gourmet seafood bunny chow
Prep time: 40 min
Cook time: 100 min
Total time: 140 min
Yield: 6 servings
Cuisine: Bake
Ingredients: special equipment: terracotta flowerpots 10cm in diameter, 7cm deep; 15 ml honey; 20 g fresh yeast; 300 ml water lukewarm; 900 g flour cake; 20 ml salt; 3 onions large, finely chopped; 5 ml garlic cloves, crushed; 5 ml coriander seeds, crushed; 5 ml garam masala; 5 ml turmeric; 5 ml curry powder mild; 3 fresh chillies; 1 kg tomatoes ripe; 1/2 coconut milk; 800 g fish line fish, cubed; 500 g calamari tubes; 12 prawns large, Tiger; 30 mussels; 1 green pepper, diced; 1 onions large, sliced; 100 g spinach; 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; salt; 1 cucumber deseeded, grated

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Ingredients (33)

special equipment: terracotta flowerpots 10cm in diameter, 7cm deep

BREAD:

15 ml	honey
20 g	fresh yeast
300 ml	water — lukewarm
900 g	flour — cake
20 ml	salt

CURRY SAUCE:

3	onions — large, finely chopped
5 ml	garlic — cloves, crushed
5 ml	coriander — seeds, crushed
5 ml	garam masala
5 ml	turmeric
5 ml	curry powder — mild
3	fresh chillies
1 kg	tomatoes — ripe
1/2	coconut milk

SEAFOOD MIX:

800 g	fish — line fish, cubed
500 g	calamari — tubes
12	prawns — large, Tiger
30	mussels
1	green pepper, diced
1	onions — large, sliced
100 g	spinach

SALSA:

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
	salt

CUCUMBER RIATA:

1	cucumber — deseeded, grated
100 ml	yoghurt — Greek
1	garlic — cloves, grated
	salt

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Method:

Bread

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.

Curry sauce

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.

Seafood mix

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.

Salsa

Combine all ingredients, adding fresh chopped coriander just before serving.

Cucumber riata

Combine all ingredients just before serving.

To serve

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

Tip

You can use individual oven dishes if you cannot find terracotta pots.
Can use chicken instead of seafood.

Recipe reprinted with permission of Delia Harbottle, Head Chef for The Conservatory at The Cellars-Hohenort.

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