Fish bobotie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 750 | grams | Firm white fish fillets (skin removed) |
| 2 | slices | White bread (crusts removed) |
| 500 | millilitres | Milk |
| 2 | Onions,chopped | |
| 25 | millilitres | Butter |
| 1 | Clove garlic crushed | |
| 1 | tablespoon | Chopped green ginger |
| 10 | millilitres | Curry powder |
| 5 | millilitres | Turmeric |
| 12½ | millilitre | Fruit chutney |
| 25 | millilitres | Lemon juice |
| 1 | Lemon, Grated rind of | |
| Salt and pepper | ||
| 5 | millilitres | Curry paste |
| 25 | millilitres | Chopped lemon pickle |
| 2 | Eggs | |
Directions
Both of the following recipes are from a book called A Table at the Cape by Helmine Myburgh and are fairly typical.
Chop raw fish in a food processor.Soak bread in 250ml milk and when it is soft combine it with the fish. Heat butter in a little oil and fry the onions,green ginger and garlic - but do not brown.Add curry and turmeric and fry lightly.Remove from the heat and stir into the fish together with hte chutney,lemon rind and lemon juice.Add 5ml salt and some white pepper,the curry paste and the lemon pickle.
Beat eggs into 250ml milk and pour onto the fish.Place the fish into a well buttered rectangular oven dish.Push lemon leaves into the bobotie and decorate with almonds.Bake for 30-40 minutes at 180 C until lightly browned.Serve with rice and a salad.Serves 6.
Posted to CHILE-HEADS DIGEST V3 #255 by <Brian_Cox@...> on Mar 04, 97.