Ready in 45 min – 1 hour
Serves 8 - 10 people
Preheat the oven to 180 °C. Flake the fish and remove the bones – if you like. Heat the Excella oil in a pan over medium heat and sauté the onion until soft. Add the garlic, curry powder, carrots, lentils and soaked bread. Fold in the fish and spoon into a baking dish. Whisk together the eggs and milk, season with salt and pepper and pour over the fish. Insert the bay leaves into the top and bake for 30 minutes or until golden and set.
Place all the ingredients into a pot and bring to the boil over medium to high. Boil for 5 minutes before reducing the temperature. Allow the rice to steam for another 20 minutes or until tender.
Serve the bobotie with the yellow rice and garnish with fresh coriander