Curried Fish Pie | Jamie & Buddy Oliver

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and regular milk is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Finely slice 2 chillis and 4 cloves of garlic.

Heat 4-5 tablespoons of groundnut oil or sunflower oil in a pan.

Add 2 small handfuls of curry leaves and 1.5 tablespoons of black mustard seeds to the pan.

Add the sliced garlic and chillis to the pan and fry the temper for 5 minutes.

Set aside half of the temper to use later as a finishing touch.

To the remaining temper, add 2 finely chopped onions, 1.5 teaspoons of heaped turmeric, and 1.5 teaspoons of fenugreek, and let that toast off.

Add a finely chopped thumb-sized piece of ginger and cook until softened.

Pour in 1 tin of coconut milk and add 200 grams of fresh spinach.

Add the zest and juice of half a lemon and leave the curry to simmer and thicken up.

Pour the curry into a high-sided baking dish and leave it to cool.

Deseed and roughly chop 4 tomatoes and season them before sprinkling into the curry sauce.

Add the fish: roll up haddock and 3 sides of lemon sole, and place them in the dish.

Sprinkle 6 large prawns around the fish in the dish.

Slice 2 hard boiled eggs into quarters and complete the base with them.

Boil 1.2 kilos of Maris Piper potatoes in seasoned water until tender.

Add 2 nice knobs of butter and a little milk to the boiled potatoes and mash until there are no lumps left.

Pipe the mashed potato on top of the fish mixture for decoration.

Bake in the oven at 180°C for 40 minutes until golden and bubbling.

Sprinkle the reserved temper over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens