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Sri Lankan seafood curry pie
Sri Lankan seafood curry pie
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Prep Time:
40 minutes
Cook Time:
85 minutes
Total Time:
125 minutes
Vibrant seafood curry topped with crispy fried leaves for an extra layer of flavor and texture.
Ingredients:
  • 750g potatoes, peeled, coarsely chopped
  • 60g butter, melted
  • White pepper, to season
  • 2 sheets frozen shortcrust pastry, just thawed
  • 60ml (1/4 cup) vegetable oil
  • 1 brown onion, coarsely chopped
  • 3cm piece fresh ginger, peeled, finely grated
  • 3 garlic cloves, crushed
  • 2 long fresh green chillies, deseeded, chopped
  • 1 tsp yellow mustard seeds
  • 2 tsp ground coriander
  • 2.50 gm ground cumin
  • 1 tsp ground turmeric
  • 1/4 tsp finely ground black pepper
  • 400g can coconut milk
  • 1 lime, juiced
  • 4.80 gm salt
  • 800g thick white boneless fish fillets, cut into 3cm pieces
  • 12 green prawns, peeled, deveined
  • 18 fresh curry leaves
  • 2 tsp plain flour
  • 20.00 gm cold water
Instructions:
  • Preheat the oven to 200C/180C fan forced and line a baking tray with baking paper. Boil potatoes in a saucepan until soft, then drain and press them using a ricer back into the saucepan. Mix in 40g of butter and egg yolks, season with salt and white pepper, and mash until smooth. Transfer the mixture into a piping bag with a large star nozzle and pipe rosettes onto the prepared tray. Drizzle with the remaining butter and bake until golden, about 20-25 minutes. Let cool before serving.
  • Grease a 1.5L (6 cup) shallow baking dish or pie dish. Line the dish with pastry, joining the pastry sheets and trimming excess. Prick the base of the pastry 5 times with a fork. Place the dish on a baking tray and line the pastry with baking paper. Fill with pastry weights or rice. Bake for 15 minutes, remove the paper and weights or rice, then bake for an additional 10 minutes until crisp. Cool before using.
  • In a large deep-sided frying pan over medium heat, heat 2 tablespoons of oil. Add onion, ginger, garlic, and chili and cook until softened, about 4 minutes. Toss in mustard seeds and cook until they start to pop, about 1 minute. Add ground coriander, cumin, turmeric, and black pepper and cook until aromatic, about 2 minutes. Pour in coconut milk and lime juice, stir until combined and bring to a boil. Season with salt. Add fish, prawns, and half the curry leaves, cook for 5 minutes until the fish is almost done. In a small bowl, mix flour and water until smooth, then add to the pan. Simmer and stir until the curry thickens. Set aside to cool.
  • Fill the pastry shell with the curry. Arrange the potato rosettes on top. Bake for 20 minutes until the rosettes are golden and the pie is heated through.
  • Warm the rest of the oil in a small frying pan over medium heat. Add the remaining curry leaves and cook for 30 seconds until they are nice and crispy. Place the leaves on a paper towel-lined plate. Sprinkle the fried curry leaves on top of the pie just before serving.

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