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We hope you got benefit from reading it, now let’s go back to fragrant curried fish pie recipe. To cook fragrant curried fish pie you only need 21 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Fragrant Curried Fish Pie:
- You need Serves: 2 or 3-4 if eaten with sides and bread
- Prepare 1 bag fish pie mix, (400g cod, salmon and smoked haddock),
- You need 425 g mashed potatoes with 1/2 tbsp salted butter mixed in,
- Provide 100 g small shrimp (cooked frozen, de-veined),
- Provide 150 ml coconut milk,
- Provide 3 tbsp panko breadcrumbs,
- Prepare 20 ml unsweetened almond milk, (or regular milk as substitute),
- You need 1 handful petit pois peas, (50g),
- You need 2 spring onions, chopped finely,
- Get 1 large clove of garlic crushed,
- Use 1 thumb of fresh ginger, chopped very finely,
- Prepare 1 pinch red chilli flakes,
- You need 1/2 tbsp hot curry powder,
- Prepare 1/2 tsp fenugreek,
- Take 1/2 tsp tumeric
- Provide 1/4 tsp ground cumin,
- Provide 1 handful fresh coriander leaves, chopped,
- Provide Salt and pepper to season,
- You need Olive oil Frylight
- Take Note:
- Take If using frozen fish defrost first in a bowl and drain off water
Steps 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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