adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Indian fish pie with cauliflower topping
0 Likes
Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Indian-inspired fish pie with creamy cauliflower topping. Prep sauce and topping ahead of time for easy weeknight dinner.
Ingredients:
  • 40.00 ml ghee
  • 1 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 small cinnamon stick
  • 1 tsp mustard seeds
  • 20 fresh curry leaves
  • 4 garlic cloves, finely chopped
  • 4cm piece fresh ginger, grated
  • 1 fresh long red chilli, finely chopped
  • 40.00 ml fresh coriander, root and stem, finely chopped
  • 3 tsp ground turmeric
  • 3 tsp garam masala
  • 20.00 ml tamarind puree
  • 320ml coconut milk
  • 2.50 gm gluten-free cornflour
  • 21.00 gm lemon juice
  • 750g firm white fish fillets, cut into 5cm pieces
  • 300g skinless salmon fillets, cut into 5cm pieces
  • 150g (1 cup) frozen peas, thawed
  • 40.00 ml fresh coriander leaves, chopped
  • 1 head (about 1kg) cauliflower, cut into small florets
  • 185ml (3/4 cup) coconut milk
  • 30.00 ml ghee
Instructions:
  • Preheat oven to 180C/160C fan forced. To make the cauliflower topping, simmer cauliflower and coconut milk on low heat, covered, for 35 minutes until very tender. Season generously, stir in 1 tsp ghee, and blend until smooth using a stick blender. Set aside.
  • Set aside 2 tablespoons of onion. In a large ovenproof frying pan or shallow casserole dish, heat the ghee over medium-low heat. Introduce the cumin, fennel, cinnamon, and 3⁄4 teaspoon of mustard seeds, and cook while stirring for 1 minute. Toss in half of the curry leaves and cover, letting it cook for 30 seconds until aromatic. Stir in the onion and cook for 3 minutes until softened.
  • Sauté the garlic, ginger, chili, and coriander root and stem for 1 minute until fragrant. Add the turmeric and garam masala and cook for another minute. Pour in tamarind and 300ml of coconut milk, bring to a boil. Mix the remaining coconut milk with cornflour, stir into the spice mixture. Simmer on low, covered, for 5 minutes until thickened. Season generously, then let it cool off the heat.
  • Combine the lemon juice, fish, peas, and coriander gently. Spread cauliflower puree over the fish mixture and use a fork to create a textured surface. Finish with a drizzle of 1 tsp ghee. Bake for 25-30 minutes until fish is fully cooked.
  • Heat more ghee in a non-stick frying pan over medium heat. Add reserved onion, sprinkle with salt, and cook for 3-4 minutes until golden. Add the rest of the mustard seeds and cook for 1 minute until fragrant. Finish by adding the remaining curry leaves for 30 seconds. Spoon over the fish pie.

Similar Recipes