Community
Cook Book

Sardine Bobotie with Yellow Rice

Ready in 45 min – 1 hour

Serves 8 - 10 people

Ingredients:
For the sardines:
  • 800 g tinned sardines
  • 1 tablespoon Excella Sunflower Oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoon mild curry powder
  • 2 carrots, grated
  • 500 ml tinned lentil, rinsed and drained
  • 2 slices white bread, soaked in 125 ml milk then mashed
  • 2 eggs
  • 375 ml milk
  • salt and pepper
  • 6-8 bay leaves
For the yellow raisin rice:
  • 1 ½ cups water
  • 1 cup Excella Thai long grain rice
  • 1/4 cup raisins
  • 1 tablespoon unsalted butter
  • 1 tablespoon brown sugar
  • 1 cinnamon stick
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt

Sardine Bobotie with Yellow Rice

Method

Step 1: For the bobotie

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.

Step 2: For the yellow rice

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.

Step 3:

Serve the bobotie with the yellow rice and garnish with fresh coriander

Share your cooking excellence.

Is there a recipe you’e been longer to share? Well now is your chance to get your recipe feature on our website so we can share it with the Excella community.

share recipe