Friday, 26 April 2013

Fish Pie

   Trying to stay ahead of food before it expires is a constant problem in my small household. The other day I needed to use up several ingredients that were left over from my latest cooking attempt. This resulted in a fairly successful new recipe of my own invention. I did photograph the result but seem to have deleted it prematurely. Nevertheless, here's the recipe, as far as I can remember it. It was one of those concoctions where you keep adding different flavours and can't quite recall exactly what went in!

Fish Pie (for want of a better name)

1 basa or other firm fleshed fish fillett
12 small or 6 large shrimp
1/2 onion, chopped
2 cremini mushrooms, chopped
1/2 cup green peas
1 tbsp. extra virgin olive oil
1/2 can coconut milk, thinned to pouring consistency with milk
1tbspn. tomato paste
1 tsp each curry powder and garam masala
1/4 tsp. salt and pepper
1 tsp. corn starch
2 cups potatoes, cubed (I used small red potatoes, skins left on)
1 tspn. crushed garlic
4 oz. goat cheese
Milk as required for mashed potatoes

Saute onions and mushrooms in olive oil until soft. Add coconut milk, tomato paste, curry powder, garam masala, salt and pepper. Stir well until bubbling, then reduce heat to simmer. Chop fish into chunks and add to pan. Cook until fish becomes opaque, about 5 minutes. Create a slurry with the corn starch and a couple of tspns. water, add to sauce and stir until sauce thickens.   Add shrimp and cook another 5 minutes. Add peas and cook another 2 minutes. Transfer to a deep casserole.

   Cook potatoes in salted water until tender, drain and dry off on warm burner. Mash and beat in garlic, goat cheese and a little milk to make a smooth consistency. Spoon on top of fish and smooth to cover, then create some peaks for browning. Dot with butter. Place under broiler until slightly browned.

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