Indian Fish Pie

Indian fish pie

This fish pie is a fusion take on the traditional fish pie, cooked with Indian spices and herbs. The creamy coconut pie filling is packed with seafood and topped with some spicy potatoes.  It tastes great served alongside some chutney or some papadums!

Overall time required: 1 hour 15 mins
Serves 4

Ingredients:

For the pie filling:

  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • thumb sized piece of ginger, finely chopped
  • 1 red chilli (or to taste), finely chopped
  • 1 tbsp black mustard seeds
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tbsp plain flour
  • 400ml coconut milk
  • 200g cod, cut into chunks
  • 200g smoked haddock, cut into chunks
  • 180g king prawns
  • handful of coriander, roughly chopped
  • 8 cherry tomatoes, chopped
  • juice of 1 lime
  • 5 curry leaves
  • salt and pepper

For the mashed potato:

  • 1kg potatoes, peeled
  • 50g butter
  • 1 tbsp cumin seeds
  • 1 tbsp black mustard seeds
  • 1 tsp ground turmeric
  • salt and pepper
  • handful of coriander, roughly chopped

Method:

  1. Make the mash by boiling the potatoes for 20 minutes, or until tender. Then drain.
  2. Whilst the potatoes are boiling, heat the butter in a pan and throw in all the remaining mash ingredients and cook for 2-3 minutes. Once your potatoes are boiled, mash them and stir in the spiced butter.
  3. Heat the vegetable oil in a pan on a medium-high heat and cook the mustard seeds, turmeric, cumin, garlic, ginger and chilli for 1 minute.

  4. Add your onion to the pan and cook for 2-3 more minutes. Add your flour and cook for 3 more minutes.

  5. Reduce the heat to low and gradually add the coconut milk, stirring until a smooth sauce forms. Add the salt and pepper.
  6. Stir the cod, haddock, prawns, coriander, cherry tomatoes and lime juice into the sauce and simmer for 4-5 minutes.
  7. Tip the sauce into a baking dish and spoon your mashed potato over the pie.
  8. Heat the oven to 190C/fan 170C/gas 5 and bake for 30 minutes or until crispy on top.

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