HAKE BOBOTIE

Serves 6 500g hake, steamed until just

cooked through 1 thick slice of white bread 200ml milk 65ml butter 1 large onion, coarsely chopped

juice of 1 lemon 1 tbsp curry powder 2 tbsp seedless raisins 2 tbsp chopped blanched almonds (or almond nibs)

1 tsp salt milled pepper 2 large eggs 2 bay or lemon leaves Preheat the oven to 190°C.

Flake the cooked hake and place in a bowl. Soak the bread in the milk. Melt the butter and sauté the onion for 5 minutes or until transparent.

Add the lemon juice, curry powder, raisins, almonds, salt and pepper, and cook for a minute. Add the hake.

Squeeze the milk from the bread and reserve it.

Add the bread to the fish mixture and combine well.

Beat the eggs, add the reserved milk and blend well.

Pour the fish mixture into a greased oven-proof dish. Pour the egg mixture over the top with the bay or lemon leaves.

Bake for 35 minutes or until the custard is set.