You Need
400g cooked firm white fish like kingklip
2 thick slices whole-wheat bread, crusts removed
20ml Pako curry paste
1 large onion, finely chopped
100ml water
juice and zest of one lemon
1 tablespoon smooth apricot jam
2 teaspoons tomato paste
2 eggs, lightly beaten
200ml fat-free milk
bay leaves
salt and black pepper for seasoning

You Do
Flake the fish in a bowl - make sure there are no bones!
Place the bread in another bowl and cover with about 125ml warm water. Allow to soak.
Gently fry the curry paste until aromatic. No additional oil is required as the paste has a little oil added.
Add the onion and sauté until soft, then add 100ml water, lemon juice and zest, apricot jam, tomato paste and bread. Combine thoroughly.
Lastly add the fish and mix gently. Lightly sprinkle over a little salt and freshly ground black pepper.
Pour the curried fish into an ovenproof dish. For the topping, beat the eggs and milk together and pour over the fish. Place the bay leaves on top.
Bake in a preheated oven at 190°C until topping has set.
Serve with yellow rice and raisins.

Per Portion
Energy: 955kJ
Protein: 29.7g
Total fat: 4.2g
Saturated fat: 1.1g
Monounsaturated fat: 1.2g
Polyunsaturated fat: 1.1g
Cholesterol: 167mg
Carbohydrate: 17.2g
Fibre: 1.6g