Indian Spiced Fish Pie
Recipe: #28259
September 30, 2017
Categories: Snapper, Cauliflower, Potatoes, Indian, Canned Tomatoes, more
"From Super Food Ideas April '17"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (842.4 g)
- Calories 951
- Total Fat - 24 g
- Saturated Fat - 7.8 g
- Cholesterol - 95.8 mg
- Sodium - 1049.1 mg
- Total Carbohydrate - 122.5 g
- Dietary Fiber - 14.4 g
- Sugars - 24.7 g
- Protein - 62.3 g
- Calcium - 611.4 mg
- Iron - 8.6 mg
- Vitamin C - 119.1 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Place cauliflower and potato in a microwave safe bowl and cover with plastic wrap and microwave on high (100%) for 5 minutes or until tender.
Step 2
Using a stick blender, blend until smooth and stir in chopped butter.
Step 3
Meanwhile heat oil in a large ovenproof frying pan over medium high heat and add onion and carrot and cook for 5 minutes or until onion softens and then add paste and ginger and cook for 30 seconds or until fragrant and stir in tomatoes and stock and bring to a simmer.
Step 4
Add fish to frying pan, reduce heat to medium low and simmer for 5 minutes or until fish is just cooked through and stir in spinach and peas and simmer for a further 2 to 3 minutes or until curry has slightly thicken and then remove from heat.
Step 5
Preheat grill/broiler on medium high heat.
Step 6
Spoon cauliflower mixture over curry and spread to cover and brush with melted butter and grill/broil for 2 to 3 minutes or until golden and then let stand for 2 to 3 minutes and top with coriander sprigs and serve with naan bread and yoghurt.
Tips
No special items needed.
0 Reviews
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