30 December 2012,23:01 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Preheat the oven to 190°C (375°F/Gas 5). Heat the butter in a frying pan and add the onion.
  • Cook for 7-8 minutes, or until soft and lightly golden, stirring occasionally. Add the garlic and cook for a further 2 minutes.
  • Mix in 1 tablespoon of the curry powder, the turmeric, lemon zest and juice, raisins and almonds. Remove from the heat and allow to cool for 10 minutes.
  • Pour 2 ½ tablespoons of the milk into a bowl and soak the bread in it for 10 minutes, turning over after 5 minutes.
  • Squeeze the bread dry, then tear into small pieces and put in a bowl. Add the fish, one of the eggs and the mixture from the frying pan to the bowl, season well and mix together.
  • Scoop into a lightly buttered non-stick 23 cm (9 inch) square tin that is 7 cm (2 ¾ inches) high. Bake for 15 minutes.
  • Towards the end of the 15 minutes, whisk together the remaining milk, curry powder and egg.
  • Pour the liquid over the top of the mixture in the tin. Bake for a further 45 minutes, or until set.
  • Cool for 15 minutes, then cut into squares to serve.


  • 25 grams butter, plus a little extra, for greasing the tin
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons mild curry powder
  • ½ teaspoon turmeric
  • Grated zest and juice of 1 small lemon
  • 100 grams raisins
  • 4 tablespoons chopped blanched almonds
  • 250 ml milk
  • 40 grams white bread
  • 1 kg skinless snook or cod fillet, finely chopped
  • 2 large eggs

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