Recipe of Ultimate Fragrant Curried Fish Pie
Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Steps to Make Quick Fragrant Curried Fish Pie. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Fragrant Curried Fish Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fragrant Curried Fish Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few components. You can cook Fragrant Curried Fish Pie using 21 ingredients and 7 steps. Here is how you cook it.
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 Grandmother on my Mother's side who grew up in India. I've grown up watching her cook many fragrant dishes with spices that I later wanted to use in my own recipes. I now find it challenging to not add a touch of spice to my food! The smell of this pie cooking in the oven is heavenly.
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Ingredients and spices that need to be Make ready to make Fragrant Curried Fish Pie:
- Serves: 2 or 3-4 if eaten with sides and bread
- 1 bag fish pie mix, (400g cod, salmon and smoked haddock),
- 425 g mashed potatoes with 1/2 tbsp salted butter mixed in,
- 100 g small shrimp (cooked frozen, de-veined),
- 150 ml coconut milk,
- 3 tbsp panko breadcrumbs,
- 20 ml unsweetened almond milk, (or regular milk as substitute),
- 1 handful petit pois peas, (50g),
- 2 spring onions, chopped finely,
- 1 large clove of garlic crushed,
- 1 thumb of fresh ginger, chopped very finely,
- 1 pinch red chilli flakes,
- 1/2 tbsp hot curry powder,
- 1/2 tsp fenugreek,
- 1/2 tsp tumeric
- 1/4 tsp ground cumin,
- 1 handful fresh coriander leaves, chopped,
- Salt and pepper to season,
- Olive oil Frylight
- Note:
- If using frozen fish defrost first in a bowl and drain off water
Instructions to make Fragrant Curried Fish Pie
- 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! :)
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