Serve with a salad of your choice, but a good old Greek salad will do just fine.
Ingredients
- 1 thick slice of bread
- 125 ml mik
- 1 medium Onion Chopped
- 15 ml Butter
- 15 ml curry powder you determine the strength
- 5 ml Sugar
- 12 ml white grape vinegar
- 1 can tinned fish (around 400g)
- 2 eggs
- 5 ml Lemon juice
- salt and pepper to taste
Servings: people
Instructions
- Pour the milk over the bread in a medium flat bowl. Let it soften, then press all milk from the bread and keep it aside.
- Add the onion, butter, curry powder, sugar, vinegar, salt and pepper to a microwave dish and cook for 2 minutes on high. Remove and add your tinned fish, bread and one egg.
- Mix well, press into a micro safe pie dish. Mix the egg and lemon juice together, pour over dish.
- Bake on medium heat for 8 to 10 minutes, depending on the strength of your microwave oven. If you want to bake this dish in a conventional oven, follow the same steps in the recipe, but use a saucepan on medium heat for step 2. In step 3 use an oven proof dish and at step 4 bake for 20 minutes at 180 ᵒ C
Recipe Notes
Note: I am not a big user of tinned food, but I do think they have a place in your pantry. I always keep a few cans of whole and chopped tomato, sweetcorn, fish (tuna and sardines), long-life cream, coconut milk, condensed milk, evaporated milk, mushrooms, corned beef and pie apples.