Fish Kuku
Fish quiche. This is a variant recipe from the New Food of Life cookbook (Meat Kuku, p. 102), also adjusted in size to fit the amount of fish I had. The original recipe called for the equivalent of 1 ½ c. fresh parsley, ⅔ c. fresh chives, ⅔ c. of oil, and yogurt on the side, but since I didn’t have it with me at the store I didn’t grab those. (It’s always parsley; I should have known.)
Ingredients
- 1 ½ lb whitefish fillets (haddock)
- 3 onions, sliced thin
- handful of freeze-dried parsley
- handful of freeze-dried chives
- 1 ½ tsp. salt
- ⅓ tsp. black pepper
- 7 eggs
- ⅓ tsp. salt
- ⅓ tsp. cinnamon
- 1 ½ tsp. curry powder
- olive oil for the pans
Directions
- Preheat oven to 350°F.
- Brown onions.
- Chop and brown fish. 4, Mix both with the next three ingredients (or just mix all the cold ingredients together).
- Mix the eggs and remaining ingredients (except oil) in a separate bowl.
- Pour some oil into the bottom of a 10 inch pan and heat in the oven briefly.
- Mix fish and egg mixtures together and pour into the heated pan.
- Bake 30 minutes.
- Add more oil to the top. Bake 20 more minutes or until brown.
Variants
Use ground beef instead of fish.
