Stir well to cook the flour out for about a minute then gradually stir in the stock until you have a smooth sauce.
Curried Fish Pie
With a sweet potato topping & spicy filling this is a new twist on a classic favourite!
You will need to invest in a block of creamed coconut for this which is easily found in the “World Foods” aisle in most supermarkets. As always I tend to use frozen fish fillets as they work out cheaper. I have used white fish but use whatever fish you prefer. If you are not keen on sweet potato then regular mash works just as well.
Serves 4 Approx 94p per serving
Prep time 20 minutes Cooking time 30 minutes
Level 🍴🍴
Ingredients
- Approx 350g boneless, skinless fish fillets cut into chunks or a pack of fish pie mix, defrost if frozen
- 100g frozen peas
- 40g creamed coconut, grated
- 1 onion, chopped
- 2 cloves garlic, crushed
- 350ml vegetable stock
- 1 tbsp curry powder
- 1 tbsp plain flour
- salt & pepper
- 3 medium sweet potatoes, peeled & cut into cubes
- knob of butter
Cook the sweet potato in a large pan of boiling, salted water. Drain & mash with a knob of butter, a pinch of salt & plenty of black pepper. Set aside to cool.
Place a large saucepan over medium heat & add a little oil. Cook the onion until soft then add the garlic. Cook for another minute before adding the curry powder & flour.
Add the grated coconut & season with salt & pepper. Simmer for about 5 minutes. Check the seasoning then set the sauce aside to cool a little.
Pre-heat the oven to 210C/190 fan/Gas 7
Put the fish into an ovenproof dish & pour over the sauce. Top with the sweet potato & spread it out evenly.
Put the pie in the oven for 30 minutes until crispy on the top & bubbling at the sides.
Serve with extra veg.
