Name: Indian-spiced fish pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Cuisine: indian
Ingredients: 650g cauliflower, trimmed, roughly chopped; 400g desiree potatoes, peeled, cut into 2cm pieces; 20g butter, chopped; 18.40 gm vegetable oil; 1 brown onion, finely chopped; 1 large carrot, chopped; 87.50 gm tikka masala curry paste; 2cm piece fresh ginger, peeled, finely grated; 410g can crushed tomatoes; 127.50 gm chicken style liquid stock; 700g firm white fish fillets, cut into 4cm pieces; 50g baby spinach; 125.00 ml frozen peas; Extra 20g butter, melted; Coriander sprigs, to serve; 4 warm naan bread, to serve; 82.50 ml reduced-fat plain Greek-style yogurt, to serve

Indian-spiced fish pie

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Impress your loved ones with a zesty Indian spiced fish pie.

Ingredients:

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

Instructions:

Combine cauliflower and potato in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH for 5 minutes or until tender. Blend using a stick blender until smooth, then mix in chopped butter.
Heat oil in a large ovenproof frying pan over medium-high heat. Sauté onion and carrot for 5 minutes until onion softens. Add paste and ginger, cook for 30 seconds until fragrant. Stir in tomatoes and stock, bring to a simmer.
Add the fish to the pan, lower the heat to medium-low, and let it gently simmer for 5 minutes until just cooked through. Stir in the spinach and peas, and simmer for an additional 2 to 3 minutes until the curry slightly thickens. Remove from the heat.
Preheat the grill to medium-high heat. Spread the cauliflower mixture over the curry and brush with melted butter. Grill for 2 to 3 minutes until golden. Allow it to rest for another 2 to 3 minutes. Garnish with coriander sprigs and serve with naan bread and yogurt.

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