Pilchard Bobotie

by Bona staff

Prep time: 15 minutes
Cooking time: 50 minutes
Serves: 4 – 6

FOR THE BOBOTIE

  • 2 x 400g tins pilchards in tomato sauce
  • 2 slices white bread
  • ½ cup (125ml) milk
  • 1 tablespoon (15ml) sunflower oil
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 2 tablespoons (30ml) curry powder
  • 2 carrots, grated
  • 1 x 400g tin lentils, drained
  • 2 eggs
  • 1½ cups (375ml) milk
  • 6 lemon or bay leaves

FOR THE SAMBAL

  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 teaspoons (10ml) sugar
  • 2 tablespoons (30ml) vinegar
  • small handful coriander, chopped + extra
  • 300g FATTI’S & MONI’S Curved Pasta Shells
  • chutney, to serve
  1. For the bobotie, preheat oven to 180°C. Grease a 2L baking dish. Flake the fish and remove the bones. Soak the bread in the milk.
  2. Heat the oil in a pan over medium and sauté the onion for 5 minutes. Add the garlic, curry powder, carrots and lentils and cook for 2 minutes. Mash and
    add the soaked bread (with milk) and the fish. Season to taste. Spoon into the prepared dish.
  3. Cook the FATTI’S & MONI’S Curved Pasta Shells according to the packet instructions. Drain. Serve with bobotie.