This Indian twist on a classic fish pie is topped with cauliflower puree as an alternative to regular mash. Make the sauce and topping on Sunday, then finish the recipe later in the week.
- Preheat oven to 180C/160C fan forced. For the cauliflower topping, place the cauliflower and coconut milk in a saucepan over low heat. Cover and cook, stirring occasionally and breaking up florets, for 35 minutes or until very tender. Season well and add 1 tsp ghee. Use a stick blender to process until very smooth. Set aside.
- Meanwhile, reserve 2 tbs onion. Heat the ghee in a large ovenproof frying pan or shallow casserole dish over medium-low heat. Add the cumin, fennel, cinnamon and 3 ⁄4 tsp mustard seeds. Cook, stirring, for 1 minute. Add half the curry leaves. Cook, covered, for 30 seconds or until aromatic. Add onion. Cook, stirring, for 3 minutes or until soft.
- Add the garlic, ginger, chilli and coriander root and stem. Cook, stirring, for 1 minute or until aromatic. Stir in turmeric and garam masala for 1 minute or until aromatic. Add tamarind and 300ml of the coconut milk. Bring to the boil. Combine remaining coconut milk and cornflour in a bowl. Stir into spice mixture. Reduce heat to low. Simmer, covered, for 5 minutes or until thickened. Season well. Remove from heat. Cool.
- Stir in the lemon juice, fish, peas and coriander. Spread cauliflower puree over the fish mixture. Use a fork to rake the surface. Drizzle with 1 tsp ghee. Bake for 25-30 minutes or until fish is cooked through.
- Heat remaining ghee in a non-stick frying pan over medium heat. Add reserved onion. Season with salt. Cook, stirring, for 3-4 minutes or until golden. Stir in remaining mustard seeds for 1 minute or until aromatic. Stir in remaining curry leaves for 30 seconds until aromatic. Spoon over the top of fish pie.
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Mixing Bowl Set
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