Curried Fish Pie
A comforting dish that combines fish and shrimp in a flavorful curry-infused sauce, topped with creamy mashed potatoes, making it perfect for a weeknight dinner or a special gathering.
Ingrédients
For the filling
- 500 g white fish fillets (e.g., cod or haddock)
- 200 g cooked shrimp
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 200 ml coconut milk
- 3 tablespoons flour
- 400 g mashed potatoes (for topping)
- to taste Salt and pepper
For garnishing
- to taste Fresh parsley
Instructions
Preparation
- Gather all your ingredients before getting started.
- Chop the onion and garlic, measure out the flour, coconut milk, and curry powder, and cut the fish into bite-sized pieces.
Cooking
- In a large pan, heat a small amount of oil over medium heat. Add the chopped onion and minced garlic, stirring until softened, about 3 to 4 minutes.
- Once the onion and garlic are softened, add the curry powder. Cook for another minute until fragrant.
- Sprinkle the flour over the onion mixture, stirring continuously to make a roux. Cook for about 2 minutes.
- Gradually add the coconut milk to the roux, whisking continuously until the mixture thickens.
- Gently fold in the fish and shrimp, and cook for another 3 to 5 minutes until the fish is opaque.
- Season the mixture with salt and pepper to taste.
Assembly and Baking
- Pour the fish mixture into a baking dish and spread the prepared mashed potatoes on top.
- Bake in a preheated oven for 25-30 minutes or until the top is golden brown.
- Remove the pie from the oven and garnish with fresh parsley before serving.
Notes
This recipe can be adapted for various dietary needs. Vegetarian or gluten-free options are available.