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Fish Bobotie

750 g Firm white fish fillets (skin removed)
2 sl White bread (crusts removed)
500 ml Milk
2 Onions, chopped
25 ml Butter
1 Clove garlic crushed
1 tb Chopped green ginger
10 ml Curry powder
5 ml Turmeric
12 1/2 Fruit chutney
25 ml Lemon juice
Grated rind of 1 lemon
Salt and pepper
5 ml Curry paste
25 ml Chopped lemon pickle
2 Eggs

Chop raw fish in a food processor.Soak bread in 250ml milk and when it is soft combine it with the fish. Heat butter in a little oil and fry the onions,green ginger and garlic - but do not brown.Add curry and turmeric and fry lightly.Remove from the heat and stir into the fish together with the chutney,lemon rind and lemon juice.Add 5ml salt and some white pepper,the curry paste and the lemon pickle.

Beat eggs into 250ml milk and pour onto the fish.Place the fish into a well buttered rectangular oven dish.Push lemon leaves into the bobotie and decorate with almonds.Bake for 30-40 minutes at 180 C until lightly browned.Serve with rice and a salad.Serves 6.

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