Recipe - Fish Bobotie

750 g Firm white fish fillets
(skin removed)
2 sl White bread (crusts 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 One half ml Fruit chutney
25 ml Lemon juice
1 Lemon, Grated rind of
Salt and pepper
5 ml Curry paste
25 ml Chopped lemon pickle
2 Eggs

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 3040 minutes at 180 C until lightly
browned.Serve with rice and a salad.Serves 6.

Posted to CHILEHEADS DIGEST V3 #255 by Brian_Cox@SPIRE.HDS.CO.UK on Mar
04, 97.