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
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|Serving Size: 1 Serving (1456g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 1974
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