Fragrant Curried Fish Pie. Great recipe for Fragrant Curried Fish Pie. This is my spicy twist on a traditional fish pie, as it incorporates spices to give a delicate curried flavour in the sauce. This is one of those homely comforting dishes that I love to cook in the Autumn and Winter months.
I often add Indian spices into my dishes, a huge influence is from my Gra. Pour curry sauce into high-sided baking dish and leave to cool slightly. Season tomatoes and evenly place on top of the curry sauce. You can have Fragrant Curried Fish Pie using 21 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Fragrant Curried Fish Pie
- It’s of Serves: 2 or 3-4 if eaten with sides and bread.
- It’s 1 bag of fish pie mix, (400g cod, salmon and smoked haddock),.
- Prepare 425 g of mashed potatoes with 1/2 tbsp salted butter mixed in,.
- You need 100 g of small shrimp (cooked frozen, de-veined),.
- It’s 150 ml of coconut milk,.
- It’s 3 tbsp of panko breadcrumbs,.
- You need 20 ml of unsweetened almond milk, (or regular milk as substitute),.
- Prepare 1 handful of petit pois peas, (50g),.
- It’s 2 of spring onions, chopped finely,.
- You need 1 of large clove of garlic crushed,.
- It’s 1 of thumb of fresh ginger, chopped very finely,.
- You need 1 pinch of red chilli flakes,.
- It’s 1/2 tbsp of hot curry powder,.
- It’s 1/2 tsp of fenugreek,.
- You need 1/2 tsp of tumeric.
- Prepare 1/4 tsp of ground cumin,.
- It’s 1 handful of fresh coriander leaves, chopped,.
- Prepare of Salt and pepper to season,.
- Prepare of Olive oil Frylight.
- You need of Note:.
- You need of If using frozen fish defrost first in a bowl and drain off water.
Cut the fish into bite-sized chunks and arrange in the dish. Sprinkle the chopped prawns over the fish. Arrange the pieces of hard boiled egg to complete the base. Curried fish pie Few meals, indeed few things in life, are as comforting and reassuring as a fish pie, piping hot from the oven.
Fragrant Curried Fish Pie instructions
- Prepare the buttered mash by adding the milk and seasoning with salt and pepper. Add the tumeric powder and then mix really well until really smooth and fluffy. Set aside.
- In a medium saucepan add a little Frylight and add the ginger and garlic. Fry until fragrant for a few seconds. Next add the coconut milk. Bring to a gentle simmer on a lower heat.
- Add the spices, and chilli flakes in. Stir to combine. Add in 9/10ths of the chopped coriander then remove from the heat.
- Pre-heat the oven to 180 degrees (fan). To the sauce add the spring onion and peas, then add the fish pieces and prawns. Gently mix through using a spoon. Add the mixture to an oven proof pie dish.
- Cover evenly with the mashed potato using a spoon or if feeling extra fancy you could pipe it on! Bring the mash neatly right up to the edges, so you prevent leaking. I like to use a rubber spatula, the make a simple pattern using a fork. Like so..
- Sprinkle over the breadcrumbs. Bake the pie in the oven covered in foil or 25 minutes then remove the foil and bake for a further 10-15 minutes until the breadcrumbs are golden brown.
- Garnish with the remaining chopped coriander leaves (stalks removed), and serve up after leaving for around three minutes to cool, so delicious eaten alone or with some crusty bread or naan! :).
Adding some gently sweated onion and a good whack of curry powder to the usual recipe produces a startlingly good result. Add the cloves, garlic paste, bay leaves, the smoked haddock and cod and the chilli and bring to a boil and then lower the heat and allow the mixture to simmer for about ten minutes. The bold curry flavours, combined with the creaminess of coconut milk, are bound to win over even the most skeptical fish eaters. Continue to mash until smooth and creamy. Heat the oil in a medium, shallow, ovenproof casserole or frying pan over medium heat.