Indian-spiced fish pie

Recipes / Fish

Treat your family to this flavoursome fish pie, spiked with Indian spices.

Recipe «Indian-spiced fish pie» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 650g cauliflower, trimmed, roughly chopped, 400g desiree potatoes, peeled, cut into 2cm pieces, 20g butter, chopped, 1 tbsp vegetable oil, 1 brown onion, finely chopped , 1 large carrot, chopped, 1/4 cup tikka masala curry paste, 2cm piece fresh ginger, peeled, finely grated , 410g can crushed tomatoes, 1/2 cup chicken stock, 700g firm white fish fillets, cut into 4cm pieces, 50g baby spinach, 1/2 cup frozen peas, Extra 20g butter, melted, Coriander sprigs, to serve, 4 warm naan bread, to serve.

Ingredients:

  • 650g cauliflower, trimmed, roughly chopped 
  • 400g desiree potatoes, peeled, cut into 2cm pieces 
  • 20g butter, chopped 
  • 1 tbsp vegetable oil 
  • 1 brown onion, finely chopped 
  • 1 large carrot, chopped 
  • 1/4 cup tikka masala curry paste 
  • 2cm piece fresh ginger, peeled, finely grated 
  • 410g can crushed tomatoes 
  • 1/2 cup chicken stock 
  • 700g firm white fish fillets, cut into 4cm pieces 
  • 50g baby spinach 
  • 1/2 cup frozen peas 
  • Extra 20g butter, melted 
  • Coriander sprigs, to serve 
  • 4 warm naan bread, to serve 
  • 1/3 cup reduced-fat plain Greek-style yogurt, to serve 

Instructions

  1. Place cauliflower and potato in a microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH (100%) for 5 minutes or until tender. Using a stick blender, blend until smooth. Stir in chopped butter.
  2. Meanwhile, heat oil in a large ovenproof frying pan over medium-high heat. Add onion and carrot. Cook for 5 minutes or until onion softens. Add paste and ginger. Cook for 30 seconds or until fragrant. Stir in tomatoes and stock. Bring to a simmer.
  3. Add fish to frying pan. Reduce heat to medium-low. Simmer for 5 minutes or until fish is just cooked through. Stir in spinach and peas. Simmer for a further 2 to 3 minutes or until curry has slightly thickened. Remove from heat.
  4. Preheat grill on medium-high heat. Spoon cauliflower mixture over curry and spread to cover. Brush with melted butter. Grill for 2 to 3 minutes or until golden. Stand for 2 to 3 minutes. Top with coriander sprigs. Serve with naan bread and yoghurt.