Fish bobotie

Poach the fish in the stock, with 20 ml of the lemon juice, salt and pepper. Cool and flake.

Soak the bread in the milk.

Sauté the onion in the butter until transparent. Add the masala, turmeric, jam, chutney and the remaining lemon juice and simmer, covered, for 5 minutes. Add this sauce to the flaked fish.

Remove the bread from the milk and squeeze out the excess milk (strain and reserve for the custard topping). Mash bread and add to the fish mixture.

When fish mixture has cooled, add half the beaten egg. Mix well and spoon mixture into 3 buttered foil freezer containers, smoothing it down well.

Press the bay leaves into the fish mixture.

Whisk the remaining egg with the cream and the reserved soaking milk, and pour on to the fish mixture without disturbing the bay leaves.

Bake in a preheated oven at 140 ºC until the custard is set, about 40 minutes.

Cover with lid to freeze.