Indian Spiced Fish Pie

This recipe is based on Rick Stein’s classic fish pie recipe but with an Indian twist. The addition of traditional Indian spices to the milk and cream mixture in which the seafood is lightly poached, and using “aloo bharta” or Indian style mashed potato for the topping bring the flavours of the sub-continent to this classic British dish. (A kind of reverse colonialism, I suppose.)

Prep time: 1hr 20 mins  Cooking time: 30 minutes

Ingredients:
3 flathead fillets (or any firm white, unsmoked fish)
1 medium size fillet of smoked cod or haddock
8-10 green prawns peeled

2 eggs
1 egg yolk (to brush top of mash)
300ml milk + 3 tablespoons for mash
150ml cream

1 large onion
2 cloves garlic
1/2 finger length of ginger peeled
3 potatoes (fluffy potatoes like Desiree or King Edward)

6 cloves
6 cardamom pods
1.5 teaspoons turmeric
1/2 teaspoon chilli powder
1/2 teaspoon cummin
handful of curry leaves
1/2 teaspoon white pepper
2 teaspoons black mustard seeds
handful of coriander leaves

100g butter
1/3 cup of plain flour

Method:

Hardboil 2 eggs (about 8 minutes) then cool and cut into quarters.

Cut fish and prawns into bite-size pieces.

cut the onion in half. Stud one half with the cloves.

Place seafood, and clove studded onion in with the milk, cream, the cardamom pods, 1/2 Teaspoon of the turmeric, chilli powder, cummin powder, garlic, ginger, white pepper and half the curry leaves into a pot and bring to a boil., then simmer gently for 5 minutes.

Drain the fish mixture, reserving the milk and cream. Put the fish pieces only, not the spices, into a shallow ovenproof dish. Arrange the quarters of egg through the dish. Set aside.

Melt 50g of butter in a non-stick pan, add flour and mix through. Take off the heat and slowly add the milk/cream cooking liquid mixing to form a smooth sauce. Return to medium heat and cook gently, stirring constantly to cook out the flour and create a rich, smooth sauce.

Pour the sauce over the fish and eggs to just cover, then cool in fridge for an hour.

IMG_6482

IMG_6485

Whilst fish mixture is cooling….

Peel and cut the potatoes into cubes.

Bring a pot of water to the boil and add potatoes, 1 teaspoon of salt, 1 teaspoon of turmeric powder. Cook for around 15 minutes or until potatoes are tender and ready for mashing. Drain and set aside to “dry”.

Pre-heat the oven to 180 degrees Celsius

Thinly slice the other half of the onion.

Finely chop the coriander.

Melt 50g of butter in a pan, add rest of curry leaves and mustard seeds until they begin to splutter.

Add sliced onion and cook gently until translucent and golden.

Mash potatoes adding 3 tablespoons milk to create a smooth, spreadable consistency. Add the onion mixture, including the melted butter to the mash.

Add the chopped coriander. Mix through the mash.

Add salt if necessary.

Remove the fish mixture from the fridge and spread the mash carefully over the top. Score the surface with a fork, then brush with beaten egg yolk.

Place in oven for 10-15 minutes until mixture is warmed through and top is golden and crispy. (I finish off using the grill to get a really golden crunchy top if necessary)

Serve with steamed vegetables or salad.

IMG_6503

Serves 4

Mild Potato Curry

This mild potato curry is quick and easy to make. Recently on a rainy Sydney day we were in the mood for an Indian breakfast, or more accurately brunch, so I made this accompanied by my Red Lentil DhalEasy Wholemeal Roti and Coconut Sambal. The resulting meal took us straight back to the streets of India  where these types of vegetarian combinations are favourites for breakfast, lunch and dinner.

This Potato Curry is also a good staple side dish that can be whipped up quickly and is particularly nice with grilled fish.

Prep time: 5 minutes Cooking time: 20 minutes

Ingredients:
2 medium size potatoes peeled and cut into smallish cubes
1 onion diced
1 tomato cut into large chunks
8 curry leaves (optional)
2 cloves garlic and same amount of ginger crushed into paste
2 teaspoons black mustard seeds
1 stick cinnamon
1 teaspoon cummin seeds
1/2 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon cummin powder
1 teaspoon salt
2 tablespoons vegetable oil
1 cup of water
coriander to garnish

Method
Boil potatoes first for 10 minutes in salted water(1/2 tspn salt) to which you have added 1/2 teaspoon of the turmeric powder. The potatoes should be almost cooked, but not too soft and they will be a beautiful golden colour from the turmeric in the water.

Drain potatoes in a colander and set aside.

Heat oil in a non-stick frying pan and add cinnamon stick, cummin seeds, curry leaves if using and mustard seeds and fry until mustard seeds start to pop. Be careful not to burn, remove from heat if necessary and add onions.

Cook onions over medium heat until transparent, add ginger and garlic and cook for 1 minute.

image

Add to tomato, chilli powder, 1/2 teaspoon, turmeric 1/2 teaspoon salt, cummin powder and mix through until spices just start to change colour, add potatoes and gently coat with onion spice mixture then add water and simmer until reduced and potatoes are tender and almost breaking up (about 5 minutes).

Garnish with coriander and serve.

image
Indian breakfast, brunch, lunch or dinner!