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Name: Fish Bobotie
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 25 ml Chopped lemon pickle; 10 ml Curry powder; 1 tb Chopped green ginger; Salt and pepper; 12 1/2 ml Fruit chutney; 5 ml Turmeric; 2 sl White bread (crusts removed); 5 ml Curry paste; 750 g Firm white fish fillets; 25 ml Butter; 500 ml milk; 1 Clove garlic crushed; 1 Lemon, Grated rind of; 2 Onions,chopped; 25 ml Lemon juice; 2 Eggs

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INGREDIENTS

25 ml Chopped lemon pickle
10 ml Curry powder
1 tb Chopped green ginger
Salt and pepper
12 1/2 ml Fruit chutney
5 ml Turmeric
2 sl White bread (crusts removed)
5 ml Curry paste
750 g Firm white fish fillets
25 ml Butter
500 ml milk
1 Clove garlic crushed
1 Lemon, Grated rind of
2 Onions,chopped
25 ml Lemon juice
2 Eggs

Servings

INSTRUCTIONS

Both of the following recipes are from a book called A Table at the Cape by Helmine Myburgh and are fairly typical. 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. Posted to CHILE-HEADS DIGEST V3 #255 by on Mar 04, 97.

NOTES

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Fish Bobotie

25 ml Chopped lemon pickle
10 ml Curry powder
1 tb Chopped green ginger
 Salt and pepper
12 1/2 ml Fruit chutney
5 ml Turmeric
2 sl White bread (crusts removed)
5 ml Curry paste
750 g Firm white fish fillets
25 ml Butter
500 ml milk
1 Clove garlic crushed
1 Lemon, Grated rind of
2 Onions,chopped
25 ml Lemon juice
2 Eggs

Both of the following recipes are from a book called A Table at the Cape by  Helmine Myburgh and are fairly typical.    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.    Posted to CHILE-HEADS DIGEST V3 #255 by <Brian_Cox@SPIRE.HDS.CO.UK> on Mar  04, 97.

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Nutrition

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Serving Size: 1 Serving (1456g)
Recipe Makes: 1 Servings

Calories: 1974
Calories from Fat: 1043 (53%)

Amt Per Serving		% DV

	Total Fat 115.8g	154 %
	Saturated Fat 36.3g	181 %
	Monounsaturated Fat 39.8g
	Polyunsanturated Fat 23.8g
Cholesterol 2626.9mg		808 %
Sodium 1429.8mg		49 %
Potassium 3339.4mg		88 %
Total Carbohydrate 15.2g		4 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 14.6g
Protein 210.9g		301 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1974

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