(Durban-style fish curry bunny chow)

Prep time: 45 minutes

Cooking time:45 minutes

Serves: 2 – 4

INGREDIENTS

For the curry:

• ¼  tsp fenugreek seeds
• ¾  tsp brown mustard seeds
• ¼  tsp cumin seeds
• 1 tbsp canola oil
• 4 cloves garlic, chopped
• thumb size ginger, chopped
• 2 onions, chopped
• 1 lime, zest and juice
• 3 tsp ground coriander
• 1 tsp turmeric powder
• 2 redchillies, chopped
• 600g potato, peeled and cubed
• 4 tomatoes, chopped
• ½ cup Nando’sPERi-PERi Garlic
• 1 tin coconut milk
• 600g white fish fillets of your choice, cut into cubes
• Salt and pepper to taste
• ‍

To serve:

• 1 loaf of bread, cut in ½ and hollowed out
• ¼ cup PERinaise Original
• Coriander, for garnish

METHOD

For the curry:

• Heat a large cast iron pot to medium heat and add the fenugreek, mustard and cumin seeds and toast until fragrant.
• Add the oil along with the crushed garlic, chopped ginger and onion.
• Cook for 10 – 15 minutes or until the onion has cooked and turned translucent.
• Add the lime zest, coriander, turmeric, sliced chilli and the chopped tomatoes.
• Cook down until the tomatoes have completely softened.
• Add the coconut milk, potatoes and Nando’sPERi-PERi Garlic sauce, mix well and bring to a boil. Cook until the potatoes are soft.
• Add the fish and cook for five minutes or until the fish cubes can flake.
• Adjust seasoning.

To serve:

• Spread PERinaise Original on the inside of the bread.
• Scoop the cavity of the bread full of curry, sprinkle with coriander and serve.