Do not show this message again
Home / All recipes / Bobotie - exotic one-pot by Simon Rimmer
juliettekellow@btinternet.com

Bobotie - exotic one-pot by Simon Rimmer

Prep: 

5 mins

Cook: 

20 mins

Average: 3.5 (14 votes)
Per serving
KcalsFatSaturatesCarbsProteinSalt
30916.7g5.8g14.6g26.2g0.40g

Ingredients

  • 1 mackerel fillet, skinned
  • 2 hake fillets, skinned (haddock can also be used)
  • 1 red onion, sliced
  • 1 clove garlic, chopped
  • 2 tbsp parsley, chopped
  • 1 carrot, sliced and cooked
  • 2 potatoes, peeled, cubed and cooked
  • 1 tsp turmeric
  • 1 tbsp curry powder
  • 1 tsp nutmeg
  • 3 tbsp white wine vinegar
  • 6 large British Lion eggs, beaten
  • 150ml single cream

Method

  1. Cut the fish into five centimetre pieces.
  2. Fry the onion and garlic for about five minutes or until soft and then add the potatoes, carrot and fish to the pan.
  3. Pour over the white wine vinegar and then spoon the mixture into a baking dish, giving it a good stir.
  4. Beat the eggs, cream and spices together, add the parsley and season well.
  5. Spoon over the fish mixture and bake at 180C/350F/gas mark 4 for about 15-20 minutes or until set.