Sri Lankan Seafood Curry Pie
January 03, 2017
"I seafood and curry so this recipe from Taste magazine August '16 seemed to have my name written all over it. NOTE - our pastry sheets are approximately 23cm square."
- Serving Size: 1 (888.2 g)
- Calories 1583.4
- Total Fat - 107.3 g
- Saturated Fat - 48.5 g
- Cholesterol - 1537.8 mg
- Sodium - 2058.6 mg
- Total Carbohydrate - 73.5 g
- Dietary Fiber - 11.1 g
- Sugars - 10.1 g
- Protein - 84 g
- Calcium - 394.7 mg
- Iron - 9.4 mg
- Vitamin C - 78.1 mg
- Thiamin - 0.8 mg
Step by Step Method
Preheat oven to 200C/180C fan forced.
Line a baking tray with baking paper.
Cook potatoes in a medium sized saucepan for 15 minutes or until soft and drain.
Use a ricer to press the potato back into the saucepan and add 40 grams of the butter and the egg yolks and season with salt and white pepper and then mash until smooth.
Spoon potato mixture into a piping bag fitted with a large star nozzle and pipe rosettes of potato onto prepared tray and drizzle with the remaining butter and then bake for 20 to 25 minutes or until golden and set aside.
Grease a 1.5 litre (6 cup shallow baking dish or pie dish.
Join the pastry sheets and line the prepared dish with the pastry, trimming off excess and the prick the base of the pastry 5 times with a fork.
Place the dish on a baking tray.
Line the pastry with baking paper and fill with pastry weights or rice and bake for 15 minutes and then remove the paper and weights or rice and bake for a further 10 minutes or until crisp and set aside to cool.
Heat 2 tablespoon oil in a large deep-sided frying pan over medium heat and add onion, ginger, garlic and chilli and cook for 4 minutes or until softened and then add mustard seeds and cook for a further 1 minutes or until the seeds begin to pop.
Now add the ground coriander, cumin, turmeric and black pepper and cook for 2 minutes or until aromatic and then add the coconut milk and lime juice and stir until combined and mixture comes to the boil.
Season with salt and then add the fish, prawns and half the curry leaves and cook for 5 minutes or until the fish is almost cooked.
Combine the flour and water and stir until smooth and add to the curry and bring to a simmer and simmer, stirring until thickened and set aside to cool.
Spoon the curry into the pastry shell and top with the potato rosettes and bake for 20 minutes or until the rosettes are golden and the pie is hot.
Heat the remaining oil in a small frying pan over medium heat and add the remaining curry leaves and cook for 30 seconds or until crisp and transfer to a plate lined with paper towel and then sprinkle fried curry leaves onto the pie just before serving.
- Piping bag
- Large star nozzle
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the fish and shrimp, look for ones with firm flesh and a mild aroma.
- For the green chili peppers, select ones that are bright green in color and firm to the touch.
- Instead of snapper fish, use cod or halibut for a milder flavor. The benefit of this substitution is that it allows for a milder flavor, making the dish more accessible to people who don't like overly spicy or flavorful dishes.
- Instead of green chili peppers, use red chili peppers for a spicier flavor. The benefit of this substitution is that it adds a spicier flavor, making the dish more exciting and flavorful for those who enjoy spicy dishes.
Vegetarian Curry Pie Substitute the fish and shrimp with an equal amount of firm tofu, drained and cut into cubes. Omit the egg yolks from the mashed potato mixture.
Coconut Rice - This fragrant, fluffy rice dish is the perfect accompaniment to the Sri Lankan Seafood Curry Pie. The creamy coconut flavor pairs nicely with the spices and flavors of the curry, and the texture of the rice adds a nice contrast to the creamy curry and crunchy potato rosettes.
Spicy Tomato Chutney: This spicy and tangy chutney is the perfect complement to the Coconut Rice and Sri Lankan Seafood Curry Pie. The sweetness of the tomato pairs perfectly with the spices of the curry, and the chutney adds a nice contrast to the creamy curry and fluffy coconut rice.
Q: How long do I need to cook the curry for?
A: The curry needs to be cooked for around 5 minutes or until the fish is almost cooked. Simmer the curry for a few minutes until it thickens before cooling.
Q: Can I add vegetables to the curry?
A: Yes, you can add vegetables to the curry. Try adding diced carrots, potatoes, peas or any other vegetables you like. Cook the vegetables with the curry until they are tender.
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Fun Fact 1: Sri Lankan cuisine is renowned for its use of spices, and this seafood curry pie is no exception. It features a mix of mustard seeds, ground coriander, cumin, turmeric and black pepper, all of which are staples in Sri Lankan cooking.
Fun Fact 2: This recipe is said to be a favorite of celebrity chef Gordon Ramsay. He is known for his love of spicy food, so it's no surprise he is a fan of this Sri Lankan seafood curry pie.