Fragrant Curried Fish Pie. Try this easy recipe for fragrant tiger prawn and fish curry, perfect for entertaining. We've given traditional fish pie a healthy makeover. Fragrant Thai flavours and a crisp filo top make this a moreish, guilt-free dish.
Fish expert Mitch Tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod. A curry pie is a pastry dish. It is a traditional pie filled with either Indian or Chinese curry. You can cook Fragrant Curried Fish Pie using 21 ingredients and 7 steps. Here is how you cook it.
Ingredients of Fragrant Curried Fish Pie
- Prepare of Serves: 2 or 3-4 if eaten with sides and bread.
- You need 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,.
- It’s 100 g of small shrimp (cooked frozen, de-veined),.
- Prepare 150 ml of coconut milk,.
- You need 3 tbsp of panko breadcrumbs,.
- It’s 20 ml of unsweetened almond milk, (or regular milk as substitute),.
- It’s 1 handful of petit pois peas, (50g),.
- It’s 2 of spring onions, chopped finely,.
- It’s 1 of large clove of garlic crushed,.
- Prepare 1 of thumb of fresh ginger, chopped very finely,.
- It’s 1 pinch of red chilli flakes,.
- Prepare 1/2 tbsp of hot curry powder,.
- It’s 1/2 tsp of fenugreek,.
- It’s 1/2 tsp of tumeric.
- It’s 1/4 tsp of ground cumin,.
- It’s 1 handful of fresh coriander leaves, chopped,.
- It’s of Salt and pepper to season,.
- You need of Olive oil Frylight.
- It’s of Note:.
- You need of If using frozen fish defrost first in a bowl and drain off water.
Curry pie is a popular pub meal in the United Kingdom and can also be purchased frozen from supermarkets and as a ready to eat meal from take-aways. Curry pie is sometimes accompanied by chips. Make delicious Indian Fish Pie at home just like those at the best restaurants! Best selling cookbook author Dan Toombs aka The Curry Guy shares his recipe.
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! :).
This fish pie is a play on that traditional British dish we all know and love. It's what my daughters request when they get asked what they want. Peel potatoes and return to pan. Add margarine and mash until almost smooth. This comforting curried fish pie has amazing perfumed layers of flavour that will slap you round the face yet still give you delicate fish and a crispy potato top.