FISH BOBOTIE
BY PICK & PAY
400 gram (middle cut) pilchards in brine
1 whole half diced, half sliced red onions
1 glug vegetable oil...
2 whole crushed garlic cloves
30 ml curry powder
2 whole grated carrots
500 ml cooked brown lentils
2 slice soaked in (100 ml) water potato bread
1 whole grated apples
2 extra large eggs
350 ml milk
1 dash to taste salt
1 dash to taste milled pepper
Preheat oven to 180°C.
Flake fish roughly with a fork and remove bones.
Sauté diced onion until golden.
Add garlic and fry for a minute.
Toss in curry powder, carrots, lentils, mashed bread and apple.
Fold through fish, taking care not to break it up too much.
Spoon into a greased 20cm x 20cm baking dish.
Whisk egg and milk together and season, then pour over fish.
Top with onion rings.
Bake for 30 minutes or until golden and set.
