This is a traditional favourite much loved by all South Africans.
- 2 onions, sliced
- 30ml butter or oil
- 5-10ml curry powder
- 1kg white line fish. cooked and flaked
- 2 slices bread, cubed
- 250ml milk
- 3 eggs
- 50g dried apricots, finely chopped
- 45ml lemon juice
- 50g sultanas (optional)
- freshly grated nutmeg to taste
- 5ml turmeric
- pinch allspice
- salt and freshly ground black pepper
- pinch of sugar
- 6 lemon or bay leaves
- Sauté onions and butter until soft and beginning to turn golden – add curry powder and fry for 1-2 minutes
- Stir in flaked fish and take off the heat
- Mix the bread with half the milk and 1 egg in a bowl, add apricots, lemon juice, sultanas and remaining seasoning with a pinch of sugar if needed
- Stir in the fish and onion mixture and turn into a lightly greased 1 litre ovenproof dish
- Beat the remaining eggs and milk together
- Press lemon or bay leaves on top of the bobotie and cover with the egg custard
- Bake in a pre-heated oven, 160°C for 30 minutes until the filling is hot and the topping set
Serve with rice and fruit chutney
I am a preschool and primary school teacher and mum to 3 children. I have been involved in education since 1997 and have trained in a variety of educational specialist areas. It is with this expertise that I write articles to help parents and educators provide quality learning experiences for the children in their care.
