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    Home » Recipes » Main Course

    Bunny Chow - Durban Curry

    Published: Feb 12, 2017 · by Nisha

    Jump to Recipe Print Recipe

    This is yet another interesting recipe from the Rainbow nation. This dish bears a striking resemblance to our dear Pav Bhaji, in terms of how this was created. As I have mentioned in my earlier post, there has been a large settlement of Indians in South Africa due to the colonization of European powers. This eventually led to including Indian flavours in the local cuisine. There are many interesting narratives as to how this dish has evolved. One of which is, the Indian settlers, in the Durban community, known as Banias worked in the sugar cane plantations and as an economical way to carry their lunch, these people hollowed out bread loafs and carried their curry. During the great depression in the 1940's, this became more popular as a street food, as the common man found this to be inexpensive and efficient.

     

    Bunny Chow

     

    As to the etymology of the name, Bunny is emanated from the word "Banias", a particular Indian community who used to sell/make this dish. But no one is sure of how the word "chow" came to be associated with this recipe. 😉 Now, this dish has gained so much popularity, that it has become the local's most favourite. Even though this is made with lamb or meat or beef, the earliest creations were mainly with the mix of veggies. This is very similar to the Indian onion tomato curry preparation. You can add carrots, potatoes. chickpeas or a mix of everything.

     

    Bunny Chow

     

    Print
    Bunny Chow - Durban Curry
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
     
    An Indo - South African fusion curry.
    Course: Main Course
    Cuisine: South African
    Servings: 10
    Author: Nisha
    Ingredients
    • 2 tablespoon Oil
    • 1 inch Cinnamon stick
    • 2 no's Bay leaves
    • 1 no's Star anise
    • 1 Cup finely chopped Onions
    • 2 no's Big garlic cloves, minced
    • 1 inch Ginger piece, minced
    • 2 no's Green chillies, slit lengthwise
    • Few Curry leaves
    • 2 cups finely diced Tomatoes
    • 2 teaspoon Durban masala / Curry powder
    • 1 teaspoon Paprika
    • Salt to taste
    • 1.5 cups cooked chickpeas
    • 2 no's small sized potatoes, chopped
    • Water as needed
    • Cibatta bread / Loaf bread Refer notes 1
    Instructions
    1. Heat oil in a pan. Add the cinnamon sticks, bay leaves and star anise. Once they bloom and splutter, add the chopped onions and sauté until it is browned (without burning it)
    2. Then add the minced ginger, garlic, chillies and curry leaves. Give a quick stir.
    3. Add the tomatoes, curry powder and paprika and some salt.
    4. Cook until the tomatoes become soft and tender. Keep stirring in between.
    5. Then, add the cooked chickpeas. Mix well. Check for salt and adjust if needed. You can also add some water if the gravy is very dry. Do not dilute it.
    6. Simmer it for five more minutes and garnish with coriander leaves.
    To Serve
    1. Hollow out a bread. Scoop some curry. and serve. If interested for some more twist, top it with curd, sliced tomatoes and Onions.

    Recipe Notes
    1. Traditionally a loaf bread is used. It is halved and you make each half as a bowl by scooping out the bread from the center.
    2. This gravy is meat based (minced meat). So, the vegetarian version is not authentic and there are so many variation to the veg version. Some add chickpeas and potatoes, some add veggies like pepper and carrots as well. So, the veg version is upto the makers preference.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 73here.

    View other "Main Course" recipes

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    • Jeera aloo - Roasted potatoes with cumin seeds and spicy masala
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      Mor Kuzhambu | Yoghurt coconut gravy

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    Reader Interactions

    Comments

    1. Priya Srinivasan says

      April 18, 2017 at 4:20 pm

      Stunning presentation! will definitely try this! wholesome meal! 🙂

      Reply
    2. Srivalli says

      March 09, 2017 at 10:32 am

      Ah those bunny chow look so inviting..read so much about this dish, yet to make it myself..

      Reply
    3. Harini-Jaya R says

      March 02, 2017 at 3:23 am

      Such a beautiful presentation of the fusion food!

      Reply
    4. Suma Gandlur says

      March 02, 2017 at 2:29 am

      Love your setup and presentation of these curry filled buns.

      Reply
    5. Pavani N says

      February 27, 2017 at 10:42 pm

      Love this curry filled buns. Spicy & delicious.

      Reply
    6. Priya Suresh says

      February 19, 2017 at 8:51 am

      Omg, such a beautiful dish and durban curry powder sounds fabulous. Lovely presentation there Nisha.

      Reply
    7. Srividhya Gopalakrishnan says

      February 15, 2017 at 5:03 pm

      Love the presentation and durban curry powder sounds interesting. Need to look for it.

      Reply
    8. Gayathri Kumar says

      February 13, 2017 at 6:43 am

      This is such a beautiful preparation with bread. Looks super inviting..

      Reply

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    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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