On the heat. Extra hot is not unusual

Ingredients

• 1 quantity Durban mutton curry (Recipe 12), made slightly thicker
• 2 unsliced white loaves
• — CARROT SAMBAL
• 3 carrots, grated
• 1 green chilli, minced
• 2 tbsp white vinegar
• 1 tsp sugar · pinch salt
• Coriander, chopped

Method

1. Make the curry with only 350 ml water. A bunny curry must be thick or the loaf collapses in your hands.
2. Mix the sambal and leave it 30 minutes. It is not a garnish — the acid is what makes a bunny edible at that heat.
3. Cut each loaf in half across, then hollow out each half, leaving 2 cm of wall. Keep the bread you removed — that is the virgin.
4. Fill each hollow with curry right to the top, including bones and potato.
5. Cap it with the virgin, sambal on the side. Eat with your hands, tearing the walls as you go. Cutlery is not the tradition and does not work.

Cook's note. On the name. Quarter, half and full describe how much of the loaf you get, not the amount of curry. A half is a full meal for most people.

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