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Bombay fish pie

  • serves 4
  • Easy

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

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Ingredients

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

MASH

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

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.

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Nutritional Information

  • Kcals 734
  • Fat 37.2g
  • Saturates 22.1g
  • Carbs 59.2g
  • Sugars 7.6g
  • Fibre 6.7g
  • Protein 37.3g
  • Salt 1.1g
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