Bunny Chow is an Indian style curry traditionally made with mutton, potatoes, and beans which is served inside a hollowed-out loaf of white bread, similar to a cob loaf but better.
It originated in the large Indian community of Durban, South Africa which is where I was born.
The locals there would use the hollowed-out bread to put curry inside before wrapping it in newspaper as a way to transport their lunch working in the sugar cane fields.
Contrary to the name, this has no bunnies involved. Although, I have made it with rabbit before and it was delicious.
This is perfect for winter and can be made without meat, if that is your preference.
The removed bread from the middle is served on the side and used to dip, when that is finished.
You will need to start tearing and eating the “walls” of the bread so, eating with your hands is a must!
This recipe is a favourite of my family’s and I’m excited to share it with you.
Masala is a blend of spices used for curry, usually consisting of cumin, clove, coriander, cinnamon, turmeric, fenugreek, or cardamom. There is actually no such “spice” called curry powder in India because different masala’s are used for different curry’s. Use your favourite blend, and I encourage you to make your own masala according to your taste.