Title: Fish Bobotie
Categories: African Fish
Yield: 1 Servings

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	tb	Chopped green ginger
10	ml	Curry powder
5	ml	Turmeric
12 1/2		Fruit chutney
25	ml	Lemon juice
		Grated rind of 1 lemon
		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

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