© J Sainsbury plc 2020
Fish bake with an Indian twist
Fish pie with a curry powder twist
Add curry powder to your pie mix for a delicious Indian-inspired take on the classic fish pie. A piping hot fish pie, straight from the oven, is one of winters most warming dishes. This fish pie is packed full of juicy prawns and chucks of succulent cod in a thick creamy sauce. A soft and smooth mashed potato with a crunchy-crisp topping. The twist of adding curry powder means this fish pie will warm you from your first mouthful all the way to the stomach.
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Ready in 1 hour 5 minutes
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Cooking time 55 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
For the pie mix:
- 35 g butter
- 1 onion, finely chopped
- 35 g plain flour
- 2 tbsp medium curry powder by Sainsbury's
- 600 ml semi skimmed milk by Sainsbury's
- 240 g skinless salmon fillets by Sainsbury's, cut into evenly sized chunks
- 250 g boneless cod by Sainsbury's, cut into evenly sized chunks
- 180 g raw king prawns by Sainsbury's, de-veined
- 260 g young spinach leaves
For the mash
- 800 g white potatoes, peeled and roughly chopped
- 75 ml semi skimmed milk
To serve
- 200 g Sainsbury’s frozen garden peas
Method
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1
Preheat the oven to 200°C/ 180°C fan/gas mark 6. To make the pie filling, melt the butter in a saucepan over a medium heat. When foaming, add the onion. Reduce the heat, and sweat the onions in the butter for around 5 minutes until soft. Add the flour and curry powder and continue to cook over a low heat for a couple of minutes, then start to slowly add the milk, stirring well after each addition to ensure the sauce is lump free. When all of the milk has been added, continue to cook for a few minutes until the sauce thickens. Remove from the heat, cover and set aside.
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2
Meanwhile, make the mash. Put the potatoes in a pan of cold water and bring to the boil. Simmer for 20 minutes or until soft. Drain and return to the pan. Add the milk and mash together until smooth. Season with freshly ground black pepper.
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3
Pierce the spinach bag and cook in the microwave for 2-3 minutes until wilted. Mix together the sauce, spinach and all of the fish and place in a 20 x 25cm pie dish. Top with the mash, roughing up the surface with a fork. Bake in the oven for around 30-35 minutes, until golden. Serve with peas on the side.
