coriander Archives

Brinjal recipes

Oven-roasted spiced fillet with fragrant dhal

1 hour 20 minutes

Curry recipes

Baked mussel and salmon coconut curry parcels

20 minutes

Pan-fried pork medallions with coconut-sweet potato salad

30 minutes

Avocado recipes

Avocado soup with tomato salsa

Carrot recipes

Chilled raw carrot, orange and ginger soup

Curry recipes

Tomato bread with butter-bean purée

2 minutes

Pork meatballs poached in coconut broth

25 minutes

Quick spicy meatballs in tomato sauce

South African

Snoek bobotie

1 hour

Snoek bobotie

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

1 kg fresh snoek
2 slices bread
2 cups milk
1 chopped onions
2 T sunflower oil
1 t grated fresh ginger
1 clove garlic, finely chopped
4 curry leaves (optional)
1 t crushed cumin seeds
1 t crushed coriander seeds
Seeds from 3 cardamom pods
2 t mild curry powder
1 x 410 g tin, chopped peeled tomatoes
4 lemon or bay leaves
4 sticks cassia
3 eggs

Method

Preheat the oven to 180°C.

Cut the snoek into large pieces, place in a saucepan of boiling water and simmer gently until cooked – from 5 to 10 minutes, depending on the thickness of the fish.

Drain, leave to cool, then carefully flake the fish, removing the bones. Place the bread in a bowl, pour over ½ cup milk and leave to soak.
In a pan over a medium heat, gently fry the onion in the sunflower oil, then add the ginger, garlic, curry leaves (if using), spices and curry powder.

Stir-fry the mixture 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 crumbs.

Sprinkle over the 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 to 45 minutes, or until the custard is set and the edges browned.

DISCOVER MORE SOUTH AFRICAN FOODS HERE

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Chicken and brinjal curry

Oven-roasted spiced fillet with fragrant dhal

Baked mussel and salmon coconut curry parcels

Pan-fried pork medallions with coconut-sweet potato salad

Avocado soup with tomato salsa

Chilled raw carrot, orange and ginger soup

Chicken-and-prawn curry

Tomato bread with butter-bean purée

The modern tuna salad

Pork meatballs poached in coconut broth

Quick spicy meatballs in tomato sauce

Snoek bobotie

Snoek bobotie

Ingredients

Method