#SCGS Curried Hake Bobotie
#SCGS Curried Hake Bobotie
Ingredients
1 kg Fresh hake fillets
2 slices White bread
2 cups (500 ml) Milk
2 Tbsp (30 ml) Sunflower oil
1 Onion, finely chopped
1 tsp (5 ml) Fresh ginger, grated
1 Garlic clove, finely chopped
4 Curry leaves (optional)
1 tsp (5 ml) Cumin seeds, crushed
1 tsp (5 ml) Coriander seeds, crushed
2 tsp (10 ml) Mild curry powder
2 Tbsp Seven Colours Grill Seasoning™
1 x 410 g tin Chopped peeled tomatoes
4 Bay leaves (or lemon leaves, if preferred)
4 sticks Cassia
3 Eggs
Method
Preheat the oven to 180°C.
Cut the hake into large pieces and place in a saucepan of boiling water. Simmer gently for 5–10 minutes, depending on the thickness of the fish, until just cooked. Drain and allow to cool slightly, then flake the fish carefully, removing any bones. Set aside.
Place the bread in a bowl, pour over ½ cup of the milk and allow it to soak.
Heat the sunflower oil in a pan over medium heat. Sauté the onion until soft and translucent.
Add the ginger, garlic, curry leaves (if using), crushed cumin seeds, crushed coriander seeds, curry powder and Seven Colours Grill Seasoning™. Cook for about 2 minutes until fragrant.
Stir in the chopped tomatoes and allow the mixture to simmer until slightly reduced and thickened.
Squeeze and drain the excess milk from the soaked bread and break it into coarse crumbs. Add the flaked hake and the spiced tomato mixture, then gently mix until well combined.
Transfer the mixture into a greased baking dish. Tuck in the bay leaves and cassia sticks evenly throughout.
In a bowl, whisk together the eggs and the remaining milk. Pour this over the fish mixture.
Bake for 40–45 minutes, or until the custard is set and the top is golden brown.
Tip:
Serve warm with a fresh side salad for a balanced, comforting meal.
Season your stews
#sevencolours
