January 03, 2017
Comfort Food, Main Dish, Curries,
Fish, Snapper, Shellfish, Shrimp, Entertaining, Sunday Dinner, Stove Top, Spices, Spicy more
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"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."
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.
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