Click on the image, above to submit to Pinterest.
Zambezi Fish Bobotie
Zambezi Fish Bobotie is a traditional Zimbabwean recipe for a classic dish of curried fish and onions served with a custard topping. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Zambezi Fish Bobotie.
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Serves:
6–8
Rating: 
Tags : CurrySpice RecipesBread RecipesMilk RecipesBaking RecipesZimbabwe Recipes
This is a recipe that originates in the 19th century when Afrikaans settlers came to what was to become modern Zimbabwe. Being landlocked, Zimbabwe is dependent on river fish and the most commonly-caught is the freshwater bream. This fish has a rather coarse and dry flesh and it was found that if the fish was cooked as a traditional South African bobotie then the fish kept its flavour and moistness better. You can substitute any cheap white river or sea fish in this recipe.
Ingredients:
1kg cooked white fish fillets (fresh water bream, traditionally)
1 thick slice of white bread
2 medium eggs
2 tsp brown sugar
2 medium onions, chopped
250ml milk
2 tbsp curry powder
2 tbsp cider vinegar (or white wine vinegar)
olive oil for frying
salt and freshly-ground black pepper, to taste
6 fresh lemon leaves (or lime leaves)
Method:
Flake the fish, breaking it up. Remove all the bones you find as you do so. Cut the crust off the bread, soak in the milk for a few minutes then squeeze out the excess liquid (reserve the leftover milk) and crumble in with the fish.
Heat a little olive oil in a pan, add the onions and fry for about 6 minutes, or until lightly golden. Scatter over the curry powder and cook for 30 seconds. Pour in the vinegar and scatter over the sugar then season to taste with salt and black pepper. Bring the mixture to a boil and cook for 60 seconds.
Take off the heat and stir in the fish and bread mix. Lightly beat one egg and stir into the fish mixture then scrape this mix into the base of a well-buttered baking dish. Smooth the top level then crack the remaining eggs into a bowl. Beat in the reserved milk, season to taste and pour this custard over the fish mixture.
Roll the lemon leaves up into cylinders and insert these into the bobotie, so that a little of the leaf sticks up out of the custard. Set the baking dish in a large roasting tin and fill the roasting tin with cold water to a height of about 3cm (the water will help prevent the custard from curdling).
Transfer to an oven pre-heated to 180°C and bake for about 50 minutes, or until the custard is set and golden brown on top.
Serve hot, accompanied by rice.
