- Fish on Friday -
- A Fish Recipe from Fishy HQ -
(Curried Fish Bake)
I was born in South Africa – in a little place called Wynberg near Cape Town; my father was a serving member of the Royal Navy and was stationed at HMS Afrikander, and I have the distinction of having this registered as the place of birth on my birth certificate! So, although I am British, (although I DO have a South African birth certificate too as it happens) South African food is VERY popular in our family……..and there is nothing better than a classic and comforting plate of Bobotie – a spiced and fruited Cottage Pie for want of a better explanation. Bobotie is s probably the most widely known and loved of all Cape dishes. The origins of the dish go back to the 17th century when the Dutch Settlers brought their unique style of cooking, heavily infused with the spices of the East, over to their new home. It’s a traditional left over dish, just like Cottage pie or Shepherd’s Pie, as it was made as a Monday supper dish using left-over roast lamb or beef, which was usually the remains of a Sunday roast, but in the South African home of today, raw minced beef is usually used.
However, put away all thoughts of minced beef or lamb with this recipe – this is the fabulous fishy adaptation of a classic meat Bobotie, a recipe which is featured on the Fish is the Dish website that is made with hake…….although I have to come clean here, I used coley in my recipe, as I love hake cooked more simply…….and, the stronger flavours of coley work very well with the spices in this dish. The recipe is a little different from a classic Bobotie recipe in other ways too, there is no bread added, bay leaves, almonds and dried fruit; however, the flavours are VERY similar once cooked, although I couldn’t resist adding a spoon of Mrs Ball’s Chutney to mine……as it really enhances the curry flavours, and I also used my own Cape Malay curry powder, a recipe that I will share with you another time. The recipe was AMAZING though, and a wonderful way to cook fish for a family supper. I also tucked a bay leaf in to my Bobotie for an authentic flavour……
The coley (Saithe) that I used came from John at Delish Fish, and was skinned and boned, all ready to cook – it worked a treat in this dish, and we all LOVED this dish when I cooked it last week…….I will copy the recipe out below, but, you can also access the recipe PLUS many more amazing fish and seafood recipes on Fish is the Dish’s wonderful site here: Fishy Recipes at Fish is the Dish. DO try this recipe, I am sure the whole family will love it, the children as well, as the curry flavours are very mild and the potatoes add a great filling element in this dish too. That’s all for today….I have LOTS of baking planned for this weekend, as well as a very exciting trip up to Edinburgh…..but, more about that later! Have a FABULOUS Fishy Friday! See you soon, Karen.
PS: My friend Solange also has this featured on her blog over at Pebble Soup! Hake Bobotie
Hake bobotie by Seafish
Prep time: 10 minutes
Cooking time: 30 minutes
- 3 x 175g fillets of hake (similarly cod or coley), cut into large chunks
- 2 potatoes, peeled and cubed
- 1 carrot, sliced
- 1 onion, sliced
- 1 garlic clove, sliced
- 3 free-range eggs , beaten
- 2 tbsp rapeseed oil
- 3 tbsp white wine vinegar
- 100ml double or whipping cream
- 1 tsp ground turmeric
- 1 tbsp curry powder
- 1 tsp grated nutmeg
- 1 tbsp chopped fresh parsley
- Salt and freshly ground pepper
- I added a tablespoon of chutney to the potato mixture as well as a bay leaf
Preheat the oven to 180C / 350F. Cook the potatoes in a pot of boiling water for 4 minutes, then drop in the carrot slices for a further minute. Drain and set aside.
Heat the oil in a frying pan and fry the onion and garlic for 4-5 minutes, or until softened. Add the potato, carrot and chunks of fish.
Pour over the vinegar, then spoon the mixture into a baking dish. Beat the eggs, cream and spices together in a bowl. Add the parsley and season with salt and freshly ground black pepper.
Spoon the egg mixture over the fish mixture, and bake for 15-20 minutes or until just set.
The recipe can be found here on the website: Hake Bobotie
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