For anyone that has dined with us, you’ll know that we sure love our baked goods. Inspired by one of our most popular choices on the menu – the humble pie – here’s a curried fish pie recipe developed by our head chef, Ricky for you to try at home. It’s easy to make, perfect for the family and comfortably serves four.
Ingredients:
- 8 king prawns
- 300g Ocean trout fillet with the skin removed (top tip: use salmon if trout is not available)
- 250g Ling fillets with the skin removed
- 1 leek
- 1 onion
- 4 cloves of garlic
- 750ml milk
- 75g flour
- 75g butter
- 1 tablespoon of ground cumin
- 2 tablespoons of ground coriander
- 1 heaped of tablespoon ground turmeric
- 1 teaspoon of chilli powder
- 1 teaspoon of ground ginger
- 1 teaspoon ground black peppercorns
- 2 bay leaves
- 2 bunches of English spinach
- 1 bunch coriander
- 20 curry leaves
- 250g all-butter puff pastry
Method:
- To prepare the seafood, de-shell and de-vein the prawns and dice fish into 1cm cubes, then set aside
- Remove outer layers of the leek, slice in half and rinse under cold water to remove all dirt, then slice into 1cm chunks, cut onion in half and finely slice and mince garlic cloves
- Add these ingredients to a pot with a splash of olive oil and cook for 10 minutes on medium heat until soft
- Add spices and curry leaves, cooking for a couple of minutes, then set aside (top tip: you can substitute these spices with curry powder, the best brand is ‘Keens’)
- Now for the bechamel sauce – you’ll need two pots for this. To the first pot add milk, bay leaf and a small handful of whole black peppercorns bringing to the boil, then turn off and leave to infuse for at least 20 minutes
- Take a second pot, adding the butter to melt over medium heat. Once melted, add the flour and whisk to combine
- Add the infused milk mixture to your butter and flour, a quarter at a time, whisking at every stage until fully combined and smooth then season with a pinch of salt (top tip: taste your bechamel along the way, if it tastes floury still at the end then it needs a little more time cooking)
- Add the cooked vegetables and curry spices to the bechamel along with the washed and roughly chopped English spinach and coriander and cook for a further minute to combine everything together
- Pour the bechamel mixture into a pie tin, scattering the fish and prawns evenly
- Roll out puff pastry to a size large enough to fit over the pie tin, then brush the edges of the tin with egg wash
- Carefully lay the puff pastry over the pie tin, pushing down on the edges with your thumb and forefinger to crimp
- Cut a small circle in the centre of the puff pastry to allow to steam during cooking then brush the pie with egg wash and season with salt flakes or your garnish of choice
- Finally, bake for 30 minutes at 200 degrees celsius.
Now, serve up and enjoy
We recommend serving this delicious pie with buttered peas or any other garden vegetables.