Traditional snoek bobotjie
| Recipe By: | TASTE |
| Serves: | 6 |
| Cooking Time: | 60 minutes |
| Prep Time: | 25 minutes |
Ingredients
- 500 g smoked snoek fillets
- 4 slices white bread
- 1,5 L milk
- 1/2 cup onion, finely chopped
- 2 tbsp sunflower oil
- 4 tsp fresh ginger, grated
- 1 finely garlic cloves, crushed
- 4 fresh curry leaves (optional)
- 1 tsp cumin seeds, toasted and crushed
- 1 tsp coriander seeds, crushed
- cardamom seeds, from 3 pods
- 1 tbsp mild curry powder
- 410 g can chopped and peeled tomatoes
- 4 bay leaves
- 4 sticks cassia
- 4 extra large free range eggs
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C. Cut the snoek into large pieces, place in a saucepan of boiling water and simmer gently until cooked, 5–10 minutes. Drain, allow to cool, then flake the fish, removing the bones.
- Place the bread in a bowl, pour over 1/2 cup milk and leave to soak. In a pan over a medium heat, gently fry the onion in the oil, then add the ginger, garlic, curry leaves (if using), spices and curry powder. Fry for 2 minutes, then add the tomato. Cook until reduced and the mixture starts to thicken.
- Squeeze the excess milk from the bread and break it up into large chunks. Sprinkle over the smoke snoek flakes and add the spicy sauce. Stir until combined, then transfer to a baking dish and add the lemon or bay leaves and cassia sticks. Beat the eggs with the remaining milk and pour over the fish.
- Bake for 40–45 minutes, or until the custard is set and the edges browned.
FLAVOUR NOTE
These flavours combine well with dried apricots, bay leaves and brinjals.
You could enjoy this recipe too
Buy the ingredients
Add to Cart