A real fusion of Cape flavours, substitute the mince in your typical bobotie dish for some freshly caught snoek.
2 slices white bread
2 cups milk
2 tbsp vegetable oil
1 onion, peeled and finely chopped
2 cm ginger, peeled and grated
1 garlic clove, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp mild curry powder
410 g tin chopped and peeled tomatoes
600 g smoked snoek, skin and bones removed, flaked
4 bay leaves
Salt and pepper
1. Preheat oven to 180°C.
2. Place the bread in a bowl, pour half a cup of the milk over and leave to soak.
3. Heat the oil in a large pan over medium heat and fry the onion until soft. Add the ginger, garlic and spices, and cook for two minutes.
4. Add the tomatoes and simmer until the mixture has reduced and thickened.
5. Squeeze the excess milk from the bread and break it up into chunks.
6. Add the bread and snoek to the pot and stir to combine. Transfer to a baking dish and top with bay leaves.
7. Beat the eggs with the remaining milk, and season. Pour this mixture over the fish.
8. Place in the oven and bake for 20 minutes, or until the egg has set.
Our leek-wrapped masala snoek with sticky apricots recipe may not be your traditional snoek braai, but it sure could replace it! Try it for yourself by clicking here.