A Southern Indian chilli based curry, originating from the city of Madres, now Chennai.  it has a spicy flavour and vibrand red colour, and is commonly made using either vegetables, beef, chicken or goat.  Most often served with rice, fresh coriander and raita.  

Made with a special blend of herbs and spices, it will add some zing to any meat, from fillets to ribs.

Before paper plates, restaurant owners wanted to sell take-aways - but how? A clever Durban shop owner decided to serve his spicy peri-peri curry in a half loaf, using the bread as a plate! He called it "bunny chow". Add to stir-fries, satays, curries, Mexican-style sauces, seafood dishes and savoury bread for a fiery fix of flavour.