Snoek bobotie

– Ivy John­son

YOU Winning Recipes - - CONTENTS -

(SHORT­CUT, FRESH, HEALTHY)

Her mom be­lieved guests should al­ways get the best and said strangers came be­fore the peo­ple of the house. It meant the chil­dren ate later and some­times, when she served snoek, there wasn’t much left of the fish! So Ivy de­vised this snoek bobotie which pro­vides more than enough for ev­ery­one.

SERVES 4-6 Prepa­ra­tion time: 20 min Cook­ing time: 15-20 min Bak­ing time: 40-45 min

1 kg fresh snoek 2 slices bread 500 ml (2 c) milk 10 ml (2 t) olive oil 1 onion, chopped 5 ml (1 t) grated ginger 1 gar­lic clove, finely chopped 15 ml (1 T) finely ground cumin seeds 15 ml (1 T) finely ground co­rian­der seeds 15 ml (1 T) roasted masala 10 ml (2 t) medium curry pow­der 5 ml (1 t) turmeric 5 toma­toes, peeled and chopped 4 lemon leaves or bay leaves 3 eggs

Pre­heat the oven to 180 °C and grease an oven­proof dish. 1 Cut the snoek into large pieces. Add to a pan of boil­ing wa­ter and sim­mer slowly un­til soft, about 5-10 min­utes, de­pend­ing on the thick­ness of the fish. Al­low to cool then flake the fish and re­move all the bones. 2 Put the bread in a bowl and pour 125 ml (½ c) of the milk over. Al­low to soak. 3 Heat the oil in a pan and lightly fry the onion. Add the ginger, gar­lic and spices. Stir-fry for about 2 min­utes then add the toma­toes. Cook un­til the mix­ture starts to thicken. 4 Squeeze the ex­cess milk out of the bread, re­serv­ing the milk for the top­ping. Tear the bread into pieces, scat­ter over the snoek and add the onion and tomato mix­ture. Mix well and pour into the oven­proof dish. 5 In­sert the lemon or bay leaves into the mix­ture. 6 Whisk the eggs, re­main­ing milk and re­served milk and pour over the fish mix­ture. Bake for 40-45 min­utes or un­til the top­ping is set and the edges have browned. Serve with sam­bals (see recipes on page 49).

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