Fish pie with curry

Delicious Fish Curry Pie Recipe

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 70 minutes
Number of servings: 4

Whether you are a cooking enthusiast or just looking for a simple and tasty recipe to impress your family and friends, the fish curry pie is the perfect choice. This recipe combines exotic flavors with simple ingredients, bringing you a dish full of taste and color. Let's start the culinary adventure!

Necessary ingredients:

- 2 cloves of garlic
- 1 chili (for an extra kick)
- 3 tablespoons of canola oil
- 1/2 teaspoon of black mustard seeds
- 600 grams of starchy potatoes (ideal for mash)
- 1 boiled egg (for an extra protein boost)
- 1 small piece of butter (for a richer taste)
- 100 ml of skimmed milk (optional, for a creamier mash)
- 1 onion (for an aromatic base)
- 1 piece of ginger (2 cm for a fresh accent)
- 1/2 teaspoon of fenugreek seeds
- 1/2 teaspoon of turmeric (for vibrant color)
- 200 ml of skimmed coconut milk (for a creamy sauce)
- 100 grams of spinach (for a touch of health)
- 1/2 lemon (zest for flavor)
- 2 ripe tomatoes (for a sweet-sour taste)
- 200 grams of white fish fillet (I used cod, but you can choose another)

Step-by-step preparation:

1. Sauté the flavors: In a large skillet, add the two minced garlic cloves and the chopped chili (you can adjust the amount of chili depending on how spicy you like it). Heat 3 tablespoons of canola oil over medium heat, adding the garlic and chili. Sauté for 2-3 minutes until fragrant.

2. Add the mustard seeds: Sprinkle the black mustard seeds and continue to sauté for another 5 minutes. These seeds will add a crunchy note and a distinctive taste to your dish.

3. Prepare the potato mash: Meanwhile, peel the potatoes and cut them into cubes. Boil them in salted water for 15-20 minutes until soft. Drain and mix with a small piece of butter, salt, pepper, and a splash of milk until creamy and delicious.

4. Boil the egg: In a separate pot, boil the egg for 7 minutes. Once boiled, peel it and set it aside.

5. Sauté the onion and ginger: Chop the onion and ginger and add them to the skillet with the garlic mixture. Sauté together with half of the previously prepared garlic mix, fenugreek seeds, and turmeric for 5 minutes over medium heat.

6. Add the wet ingredients: Pour in the coconut milk, fresh spinach, and lemon zest into the skillet. Bring everything to a boil, then reduce the heat to low and let the sauce simmer until thickened (about 10-15 minutes).

7. Prepare the baking dish: Transfer the sauce mixture into a suitable baking dish. Add the chopped tomatoes on top and let it cool slightly.

8. Finish the dish: While the sauce cools, cut the egg into quarters and add it over the sauce. Cut the fish fillet into small cubes and incorporate it into the dish. Finally, spread the potato mash evenly over the top with a spatula, covering the entire curry.

9. Bake the pie: Preheat the oven to 190 degrees Celsius and bake the pie for 30-40 minutes until the mash is golden and the sauce has thickened.

10. Serving: Once the pie is ready, turn off the heat and add the remaining garlic mix on top. Serve immediately with a cold beer – the combination is simply delicious.

Useful tips:

- For a more intense flavor: If you love the aroma of curry, you can also add a pinch of cayenne pepper or a teaspoon of curry paste to the sauce.
- Variations: You can replace the white fish with chicken or tofu for a vegetarian option. Additionally, adding vegetables like carrots or zucchini can enrich the dish.
- Serving: This pie pairs perfectly with a fresh green salad or a side of basmati rice, which will absorb the delicious sauce.

Nutritional information:

A serving of fish curry pie contains approximately 350 calories, being a good source of protein and essential nutrients from fish and vegetables. Coconut milk and butter contribute to a creamy taste, but you can adjust the quantities to make the dish lighter.

Frequently asked questions:

- Can I use other types of fish? Yes, you can use any type of white fish, such as trout or tilapia, depending on your preferences.
- How can I store leftovers? You can keep the fish pie in the fridge for 2-3 days. Reheat it in the oven to restore its original texture.
- Is this recipe suitable for vegans? You can adapt the recipe by removing the fish and egg and adding more vegetables and plant-based proteins like chickpeas.

Now that you have all the necessary information, all that's left is to start cooking! The fish curry pie is an excellent choice for a family dinner or a festive meal. I guarantee that after you try it, it will become one of your favorite recipes!

 Ingredients: 2 cloves of garlic, 1 chili, rapeseed oil, 1/2 teaspoon black mustard seeds, 600 grams of floury potatoes, 1 egg, 1 small piece of butter, skimmed milk, 1 onion, 1 piece of ginger (2 cm), 1/2 teaspoon fenugreek seeds, 1/2 teaspoon turmeric, 200 ml of skimmed coconut milk, 100 grams of spinach, 1/2 lemon, 2 ripe tomatoes, 200 grams of white fish fillet (I used cod)

 Tags:  fish pie with curry