Gourmet seafood bunny chow

6 servings Prep: 40 mins, Cooking: 1 hr 40 mins
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A more elegant variation of the traditional bunny chow.

By Food24 June 01 2015
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Ingredients (33)

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


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


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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