Olive Magazine

Bombay fish pie

Published: June 15, 2018 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out this epic mash up recipe of a classic fish pie with indian spices. This creamy pie is packed with juicy king prawns and chunky smoked haddock, a perfect Friday night family dinner

Nutrition:
NutrientUnit
kcal734
fat37.2g
saturates22.1g
carbs59.2g
sugars7.6g
fibre6.7g
protein37.3g
salt1.1g
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Try this Bombay fish pie then also check out our classic fish piehealthy fish pie and fish pie lasagne.

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • a thumb-sized piece ginger, finely grated
  • 1 red chilli, finely chopped
  • 1 tbsp black mustard seeds
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2½ tbsp plain flour
  • 400ml tin coconut milk
  • 200g cod, cut into chunks
  • 200g smoked haddock, cut into chunks
  • 180g raw peeled king prawns
  • a small bunch coriander, roughly chopped
  • a small punnet (approximately 120g) cherry tomatoes
  • 1 lime, juiced
  • to serve mango chutney

MASH

  • 1kg potatoes (such as Maris Piper), peeled and halved
  • 50g butter
  • 1 tbsp onion seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black mustard seeds
  • a handful curry leaves
  • 1 tsp ground turmeric

Method

  • STEP 1

    To make the mash, cook the potatoes in a large pan of boiling salted water for 20-25 minutes or until tender, then drain well.

  • STEP 2

    Meanwhile, heat the butter in a pan until foaming, then throw in all of the remaining mash ingredients. Cook for 2-3 minutes or until sizzling, popping and smelling fragrant.

  • STEP 3

    Mash the potatoes until completely smooth, then stir in the spiced butter and lots of seasoning.

  • STEP 4

    Meanwhile, heat the vegetable oil in a pan and cook the onion with some seasoning for 8-10 minutes or until soft. Add in the garlic, ginger and chilli, and cook for 2 minutes. Stir in the mustard seeds, turmeric, cumin and plain flour, and cook for 2-3 minutes. Gradually add the coconut milk, and some seasoning, stirring until a smooth sauce forms. Simmer for 4-5 minutes or until thickened. Stir in the cod, haddock, prawns, coriander, cherry tomatoes and lime juice, then tip out into a 20 x 30cm baking dish.

  • STEP 5

    Heat the oven to 190C/fan 170C/gas 5. Spoon the mash all over the pie and use a fork to rough up the top. Bake for 30-35 minutes or until crisp on top and bubbling at the edges. Serve with mango chutney.

Chicken, leek, tarragon and bacon pie
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