(Prawn Curry)

1. To a bowl, add fish and prawn marinade and to this, add the prawn meat. Cover and refrigerate for between 1 - 3 hours.
2. Put a medium-sized pan on medium heat and once hot, add butter and garlic paste. Stir through and add marinated prawn meat (you may need to do this in batches so that you don't overcrowd the pan).
3. Fry the prawns in the butter and once the meat is a good pink colour, but still quite firm, remove from the heat and set aside.
4. Put a large pan on medium heat and add the curry seeds. Once they become fragrant and start to 'pop', add oil and onions.
5. Coat the onions in the oil and add the red chilli, turmeric, garam masala as well as cumin, and stir through (the spices may absorb the oil, so feel free to add some more as needed).
6. Add the Harissa marinade, and tomato paste with the braai relish and stir through.
7. Cover and bring to a good simmer for about 10 minutes before adding the coriander and salt. Simmer for a further 10 minutes, reducing the heat slightly and add the prawn meat.
8. Stir through and simmer for a final 10 minutes. Remove the curry from the heat and set aside.
9. To assemble the bunny chow, cut the loaf of bread in half, face the bread, cut side up and cut a 'hole', running the knife around the edge.
10. Remove the cut out bread and ladle your hot curry into the hole, to fill it.
11. Garnish with fresh coriander and place the cut out bread on top of the curry.

(Salad)

1. Add grated carrots, onions and coriander to a bowl and set aside.
2. In a smaller bowl or cup, combine sugar with vinegar and stir till the sugar has dissolved (it must have a balanced sweet and sour taste, you may need to add more sugar or vinegar depending on how you'd like it).
3. Add salt, pepper and vinegar mixture to the carrot mixture and stir through.
4. Serve with your favourite curries.