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
- 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.
- 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. - Cook the FATTI’S & MONI’S Curved Pasta Shells according to the packet instructions. Drain. Serve with bobotie.
