This is unusual and really delicious with the mild curry flavor and raisins taking it to a different level.
Serves 6
1 oz butter, plus a little extra for greasing the tin
2 onions, finely chopped
2 garlic cloves, crushed
2 tbsp mild curry powder
1/2 tsp turmeric
grated zest and juice of 1 small lemon
3 1/2 oz raisins
1/3 cup whole blanched almonds, chopped
1 cup whole milk
2 thick slices white bread
2lbs 4 oz skinless cod, or another similar fish, finely chopped
2 large eggs
Preheat the oven to 375 F
Heat the butter in a frying pan and add the onion. Cook for 7 to 8 minutes or until soft and lightly golden, stirring occasionally.
Add the garlic and cook for a further 2 minutes.
Mix in 1 tbsp 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 1/2 tbsp of the milk into a bowl and soak the bread in it for 10 minutes, turning after 5 minutes.
Squeeze the bread dry then tear it into small pieces and put in a large bowl.
Add the fish, one of the two eggs and the mixture from the frying pan to the bowl, season well with salt and pepper and mix together.
Scoop into a lightly buttered non-stick square baking tin that is 2 3/4 inches high.
Bake for 15 minutes. Towards the end of the 15 mins, 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 mins or until set.
Cool for 15 mins, then cut into squares to serve.