At the weekend I tend to spend a lot of time in the kitchen executing the ideas I’ve had during the week. The recipe below was originally a Chicken Korma but I then started to wonder what that would taste like as a fish pie. Korma contains lots of spices that are great to eat. Especially as the weather has just started to turn colder.
My son Ted has had a cold in recent weeks and that has now turned into a cough. At this time of year, I want to fill him up with plenty of herbs and spices. So I’m always trying to find new ways to use herbs and spices. They are a natural anti inflammatory for colds.
In my cupboard I have a wide selection and I love experimenting with them. By using herbs and spices I turned an ordinary fish pie into an extra ordinary meal. My son loves fish and he loves my korma recipe too. So this recipe was a perfect meal for us all.
- Nutribullet or blender
- Sharp knife
- Chopping board
- Vegetable peeler
- Large saucepan x 2
- Plastic brush
- Stirring spoon
- Potato masher
- Pie dish
Ingredients for the sauce
- Garlic cloves x 1
- Ginger x 1 inch piece
- Mild chilli powder x 1 – 2
- Cashew nuts x 100g
- Dried lemongrass x 1 stalk
- Coconut milk/drink x 500mls
Method for the sauce
- Remove the skin from the garlic and remove the skin from the ginger using a vegetable peeler .
- Now put these ingredients into the blender along with the cashew nuts.,mild chilli powder, dried lemongrass and coconut milk.
- Blend until the sauce is smooth.
- Set aside.
Ingredients for the pie
- Leek x 1
- Carrots x 2
- Spinach x 2 large handfuls
- Potatoes x 800g
- Cod x 500g
- Olive oil x 4 tbsp
- Korma sauce
- Salt and pepper to taste
Method for the pie
- Preheat the oven to 180°C or gas mark 4.
- Slice the leek and set aside.
- Peel the carrot and grate or slice it.
- Cut the fish into 1 inch chunks and set these aside.
- Peel and cut the potatoes into quarters.
- Put a large saucepan on the hob and add water.
- Bring the water to the boil and add the potatoes.
- Meanwhile put the other saucepan on a high heat and add oil.
- Spread the oil across the base of the pan with the plastic brush.
- Leave it to heat up and then add the sliced leek.
- Once the leek starts to soften, add the carrots and fry for a further few minutes.
- When the carrots have heated through, turn the heat down to a medium heat.
- Pour over the korma sauce and continue to stir all of the ingredients.
- Put the spinach into the fish filling and let it wilt down
- Add in the fish and set aside.
- When the potatoes have boiled, pour the excess water through the colander and put them back into the pan.
- Now mash them and add the olive oil.
- When the potatoes are smooth, set aside.
- Next pour the filling into the pie dish and spread the mash potato over the top as evenly as possible.
- Put the pie into the oven for about 20 – 25 minutes or until the potato is golden brown.
- Serve with homemade spicy baked beans and enjoy.
Spicy Korma Fish Pie was a massive hit in this house. My husband, son and I thoroughly loved this dish. Although my husband and son both thought that serving it with homemade spicy baked beans was a bit weird. However I thought this combination was delicious. All the ingredients are freezable so leftovers can be put in the freezer for another meal. That’s if you have any leftovers, that is? However you decide to eat this fish dish, as always, please enjoy.
What spicy fish dishes do you love? Let me know in the comments below and please don’t forget to like and follow me.