- 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
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.