Receta Bunny Chow - Durban Curry
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.
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 - Durban Curry An Indo - South African fusion curry. Prep Time: | Cook Time: | Total Time: | Serves: 8-10 mini cibatta Ingredients
2 Tbsp Oil
1" Cinnamon stick
2 Bay leaves
1 Star anise
1 Cup finely chopped Onions
2 Big garlic cloves, minced
1" Ginger piece, minced
2 Green chillies, slit lengthwise
Few Curry leaves
2 Cups finely diced Tomatoes
2 tsp Durban masala / Curry powder
1 tsp Paprika
Salt to taste
1.5 Cups cooked chickpeas
2 small sized potatoes, chopped
Water as needed
Cibatta bread / Loaf bread (1)
Instructions 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)
Then add the minced ginger, garlic, chillies and curry leaves. Give a quick stir.
Add the tomatoes, curry powder and paprika and some salt.
Cook until the tomatoes become soft and tender. Keep stirring in between.
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.
Simmer it for five more minutes and garnish with coriander leaves.
To Serve
Hollow out a bread. Scoop some curry. and serve. If interested for some more twist, top it with curd, sliced tomatoes and Onions.
Notes
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.
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.
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