Fish bobotie in poppadum cups
A classy way to present one of our heritage dishes. The trick is to half-bake the poppadums in muffin pans before adding the fish filling and topping.
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Shellfish free
Main Ingredients
2 tbsp garlic avocado oil
1 tbsp PnP butter
1 large onion, finely chopped
1 tsp grated ginger
2 PnP granulated garlic , crushed
2 tsp medium curry powder, or fish masala
2 tbsp tomato pesto, or paste
125 ml water
5 ml vegetable stock powder
1 tbsp lemon juice
1 slice bread
200 grams smoked angelfish, to 250g, or snoek, skinned and flaked
12 poppadums
1 cup PnP sour cream, and plain youghurt
3 ml lemon and black pepper seasoning
2 large PnP eggs
Step 1
- Preheat oven to 180°C. Heat oil and butter in a pan. Add onion and cook until soft.
- Add ginger, garlic and fish masala and cook for another minute
- Remove from heat and add tomato pesto or paste
- Stir together water, vegetable stock powder and lemon juice and allow bread to soak in liquid. Mash with a fork and mix with onion mixture.
- Add flaked fish and mix in lightly. Season to taste.
Step 2
- Soak poppadums one by one in lukewarm water for 1 to 2 minutes until softened, then drain on a clean dry cloth
Step 3
- Mould softened poppadums into well-oiled muffin pans
- Bake for about 7 minutes until just beginning to colour
Step 4
- Remove from oven, fill with fish mixture and push down quite firmly
- Beat sour cream, seasoning and eggs until well blended and pour over fish filling
- Bake for 15 minutes, or until beginning to colour on top
- Serve with yellow rice and sambals
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