3 large onions, finely chopped
5 ml crushed garlic
5 ml crushed coriander seeds
5 ml cumin seeds
5 ml garam masala
5 ml turmeric
5 ml cayenne pepper
5 ml leaf masala
5 ml mild curry powder
2 cardamom pods
2 bay leaves
2.5ml ground cloves
1 stick cinnamon
1 kg English tomatoes, chopped
100 ml water
½ x 410 g can coconut milk
900 g line fish
18 whole mussels
480 g calamari tubes
12 medium to large prawns
12 patti pans, quartered
12 courgettes (baby marrows), roughly sliced
54 fine green beans, topped, tailed and halved
18 leaves bok choy, halved lengthwise

(Makes 6 small breads)
15 ml honey
20 g fresh yeast
300 ml lukewarm water
900 g cake flour
20 ml salt

In a large, heavy-based saucepan, fry the onions, then add the garlic and all the spices and fry for a further 5 minutes. Add the tomatoes, water and cook for about 30 minutes. Stir in the coconut milk, and then add all the seafood. Cook gently for 5 minutes, then add the vegetables and cook a further 2 minutes. Discard any mussels that have not opened.

Dissolve the honey and yeast in the water, and leave to stand for a few minutes to activate the yeast. Mix the yeast mixture with the flour and salt and knead until it forms a dough. Cover with a damp cloth and leave to prove in a warm place until doubled in size. Knock down the dough. Grease six 10 cm diameter, 7cm deep terracotta flowerpots with butter and dust with flour. Divide the dough between the pots and bake in a preheated oven at 180 degrees celsius for 20 minutes.

Hollow out the bread and spoon the cooked curry inside. If desired, serve with rice on the side.