- For the sea-salt bubble bread:
- 240 g flour, plus extra to dust
- ½ t salt
- ½ olive oil, plus extra to grease
- ½ cup water
- Sea salt, to scatter
- For the curried pickled vegetables:
- 1 T korma curry paste
- 1 T curry leaves
- 1 T vegetable oil
- 2 star anise
- 8 baby carrots, peeled and halved
- 1 red onion, cut into wedges
- 2 T red wine vinegar
- For the dipping sauce:
- 4 radishes, grated
- 1 cup plain yoghurt
- 1 fresh chilli, sliced
To make the bubble bread:
Preheat the oven to 200°C.
Place the flour, salt, olive oil and water in a food processor and blend to form a dough. Remove from the machine and knead for 15 minutes until elastic.
Divide into smaller balls and roll out on a well-floured surface until paperthin. Transfer to a floured baking tray, rub with olive oil and scatter with sea salt, then bake for 10 to 15 minutes or until puffy and golden. Remove from the oven and cool.
To make the pickled vegetables:
Place the curry paste, curry leaves, vegetable oil and star anise in a saucepan and gently fry over a low heat until fragrant.
Add the carrots and onions and cook for 5 minutes before adding the red wine vinegar. Cook for a further 5 minutes, or until the vegetables are tender and the flavours have infused.
To make the dipping sauce:
Mix the grated radish into the yoghurt. Scatter with the chilli and serve with the curried pickled vegetables and bubble bread.