Classic hot fish pie is perfect for warming you up in the Winter

Warming and delicious

This fish pie is a play on that traditional British dish we all know and love. It’s what my daughters request when they get asked what they want for a special dinner. I have a fondness for this Indian version which for my family is as much about the aromas that fill the kitchen as the magnificent flavour of the fish and Indian spices.
Writing this post brings back memories of long evenings sitting around the table, nibbling away at chunks of fresh fish and creamy potatoes and enjoying a bottle or two of nice wine. Add a blazing fire in the fireplace and you’ve got the perfect evening.
What fish you use is not very important though I do like chunky white fish such as cod, halibut, coley and hake and smoked haddock. Be sure to use traditionally smoked haddock as that yellow dyed supermarket stuff just isn’t good enough.

My Indian Fish Pie Recipe

Recipe Type: Main

Author: Dan Toombs

Prep time: 1 hour

Cook time: 1 hour

Total time: 2 hours

Serves: 6

INGREDIENTS

• 1 tablespoon ghee or clarified butter
• 5 curry leaves
• 1 white onion – finely sliced
• 1 fresh green chilli split lenthwise
• 6 cloves
• 2 bay leaves
• 1 tablespoon garlic paste
• 400ml rich coconut milk
• 200ml milk
• 400ml double thick cream
• 300g traditionally smoked haddock
• 500g cod fillet
• 100g butter – plus a little extra to butter the oven dish
• 50g plain flour
• 5 tablespoons chopped coriander
• A pinch of cumin powder
• 1.5kg floury potatoes – peeled and cut into 2″ chunks
• 1 teaspoon garam masala
• 1 egg yolk
• Cheddar cheese for sprinkling over the top
• salt and freshly ground pepper to taste

Method

1. Pre-heat your oven to 200c (400f)
2. Melt the ghee in a large sauce pan and throw in the curry leaves.
3. When the curry leaves become fragrant, pour in the milk, coconut milk and 300ml of the double cream.
4. Add the cloves, garlic paste, bay leaves, the smoked haddock and cod and the chilli and bring to a boil and then lower the heat and allow the mixture to simmer for about ten minutes.
5. Using a slotted spoon, take the fish out of the sauce and leave to cool on a plate.
6. Strain the sauce into a jug and set aside.
7. Rub a knob of butter inside a 1.75 litre oven proof dish.
8. Tear the fish apart and place in the buttered dish.
9. Now melt the butter in a small saucepan.
10. When melted, add the flour and let the butter and flour blend.