Curry Fish Pie with Cauliflower Mash

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This is a potato free fish pie recipe which has a bit of Asian fusion to it, and we found tasty.

Ingredients:

Filling:

  • Salmon 100 g
  • Smoked Haddock 100 g
  • White Fish (Hake) 100 g
  • Peas 1 cup
  • Goat’s Yoghurt 1 cup
  • Chopped Tomatoes 1 cup
  • Masala Curry Paste 1 Tbs

Topping:

  • Cauliflower 1 small
  • Butter 2 Tbs
  • Goat’s Yoghurt 1 heaped Tbs
  • Curry Powder 2 tsp
  • Salt dash

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Method:

Preheat oven to 180 C / 350 F. Cube the fish portions in 1/2 to 1 inch pieces and place in a medium casserole dish.  Add peas to dish.  In a separate bowl mix the yoghurt, tomatoes, and curry paste.  Then pour over the fish and peas and mix till balanced evenly throughout. Place uncovered into oven for 20 minutes. In a pan bring water to boil, and add a large dash of salt. Chop cauliflower into small portions and add to boiling water.  When soft throughout (15- 20 minutes) remove and drain.  Then add remaining yoghurt, butter and curry powder and mash thoroughly.  Remove the casserole from oven and spread mash evenly over the fish mixture leaving a small opening (size of a UK 10 pence, or US Quarter) in the centre of the topping. Return to oven and allow to cook for 10 more minutes.  Dish out as 4 portions.

Padre

 

 

 

 

 

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