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Fish Bobotie fish, african 750 gm firm white fish fillets 1 (skin removed) 2 slice white bread (crusts 1 removed) 500 ml milk 2 onions,chopped 25 ml butter 1 clove garlic crushed 1 tablespoon chopped green ginger 10 ml curry powder 5 ml turmeric 12 1/2 fruit chutney 25 ml lemon juice 1 grated rind of 1 lemon 1 salt and pepper 5 ml curry paste 25 ml chopped lemon pickle 2 eggs 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. Both of the following recipes are from a book called A Table at the Cape by Helmine Myburgh and are fairly typical. From: Brian_cox@spire.Hds.Co.Uk Date: 04 Mar 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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