Recipe of Favorite Fragrant Curried Fish Pie

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fragrant curried fish pie. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Try this easy recipe for fragrant tiger prawn and fish curry, perfect for entertaining. You can buy all the ingredients, view more recipes and sign up to. We've given traditional fish pie a healthy makeover. Fragrant Thai flavours and a crisp filo top make this a moreish, guilt-free dish.

Fragrant Curried Fish Pie is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Fragrant Curried Fish Pie is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have fragrant curried fish pie using 21 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Fragrant Curried Fish Pie:

1. Make ready Serves: 2 or 3-4 if eaten with sides and bread
2. Take 1 bag fish pie mix, (400g cod, salmon and smoked haddock),
3. Take 425 g mashed potatoes with 1/2 tbsp salted butter mixed in,
4. Get 100 g small shrimp (cooked frozen, de-veined),
5. Make ready 150 ml coconut milk,
6. Get 3 tbsp panko breadcrumbs,
7. Take 20 ml unsweetened almond milk, (or regular milk as substitute),
8. Prepare 1 handful petit pois peas, (50g),
9. Get 2 spring onions, chopped finely,
10. Get 1 large clove of garlic crushed,
11. Make ready 1 thumb of fresh ginger, chopped very finely,
12. Prepare 1 pinch red chilli flakes,
13. Take 1/2 tbsp hot curry powder,
14. Get 1/2 tsp fenugreek,
15. Take 1/2 tsp tumeric
16. Get 1/4 tsp ground cumin,
17. Prepare 1 handful fresh coriander leaves, chopped,
18. Get Salt and pepper to season,
19. Get Olive oil Frylight
20. Make ready Note:
21. Take If using frozen fish defrost first in a bowl and drain off water

Balinese Fish Curry with potatoes, spring veggies, lime and mint in a fragrant curry sauce. A simple flavorful dinner that is healthy and easy! This Balinese Fish and Potato Curry was one of my favorite things while visiting Bali last month. A curry pie is a pastry dish.

Instructions to make Fragrant Curried Fish Pie:

1. 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.
2. 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.
3. Add the spices, and chilli flakes in. Stir to combine. Add in 9/10ths of the chopped coriander then remove from the heat.
4. 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.
5. 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…
6. 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.
7. 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 Balinese Fish and Potato Curry was one of my favorite things while visiting Bali last month. A curry pie is a pastry dish. It is a traditional pie filled with either Indian or Chinese curry. 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.

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