FISH BOBOTIE
- 425 g can pilchards in tomato or hot chilli, middle cut
- 2 thick slices white bread
- ½ cup milk
- oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon curry powder
- 1 egg, lightly beaten
- salt and ground black pepper
- Topping
- 2 eggs
- ½ cup milk
- 6 lemon or bay leaves
Heat the oven to 180ºC.
Break the middle cut into large chunks in the sauce with a fork. Discard the bones. Soak the bread in the milk, then shred roughly.
Heat a little oil in a medium saucepan and fry the onions and garlic until golden. Stir in the curry powder. Remove from the heat and add the middle cut, bread and beaten egg. Season with salt and pepper. Mix everything gently together.
Transfer the bobotie to a casserole and smooth the surface.
Topping
Beat the eggs into the milk and season with salt and pepper. Pour onto the bobotie. Bury the leaves into the bobotie and bake uncovered for about 20 minutes until the topping is set and golden.
Serve with rice, chutney and chopped tomato and onion.
Notes:
Pilchards in tomato or hot chilli are also delicious in fish bobotie.
Recipe and photo: Melissa Ann Vermeulen
