The other week I made a delicious slow cooker seafood masala. It was so yummy. While I was eating this dish I wondered what it would taste like with mash potato. I decided to try it. Masala is a huge favourite in our house. It’s also a huge favourite around the world too. It’s served in many restaurants across the western world.
Originally it’s from Indian and it uses traditional ingredients and cooking technique from that part of the world. For many years, it was thought that masala was first cooked in the UK in the 1970s. This has been proved to be untrue and masala is actually over 5,000 years old.
Indian food reached the UK when people started to migrate here from Indian and thank goodness it did. It’s a scrummy dish that’s so tasty as a fish pie. We loved this meal and we hope you will too. What’s your favourite food from around the world? Let me know in the comments below and please do forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Mixing bowl
- Teaspoon
- Tablespoon
- Large saucepan x 2
- Colander
- Potato masher
- Small saucepan
Ingredients
- Salmon x 360g
- Uncooked prawns x 340g
- Leek x 1
- Garlic x 3 cloves
- Courgette x 1
- Butternut squash x 200g
- Carrot x 1
- Coconut cream x 200mls
- Masala spice mix x 2 tsp
- Dried oregano x 1 – 2 tsp
- Broccoli x 1 head
- Salt and pepper to your taste
- Potatoes x 800g – 1kg
- Butter x 2 tbsp for the potatoes
- Milk x a splash or two
Method
- Remove the top and bottom from the leek and slice it.
- Peel and slice the garlic thinly.
- Now peel the courgette, butternut squash and carrot.
- Next cut these vegetables into 1/2 centimetre pieces.
- Set all the ingredients to one side.
- Put the salmon fillet flesh side down.
- Place one hand on top of the salmon fillet.
- Then slide the fish knife carefully between the flesh and the skin.
- Slide the knife all the way along until all the skin has been removed.
- For the marinade, add coconut cream, garam masala, dried oregano and salt and pepper to the large mixing bowl.
- Mix these ingredients together and add in the salmon and prawns.
- Set these ingredients aside in the fridge for a couple of hours or preferably overnight.
- Preheat the oven to 180°C or gas mark 5.
- Put a frying or large saucepan onto a high heat on the hob.
- Add the oil to the base of the pan and wait for it to heat up.
- When the pan is hot add in the leeks and fry until they start to soften.
- It should take around 5 minutes before they start softening.
- Add in the carrots, courgettes and butternut squash.
- Fry until they start to soften.
- Again this will take a good 5 – 10 minutes.
- Once everything is soft add in the fish and marinade and fry until the salmon and prawns turn pink.
- Sprinkle over salt and pepper to taste.
- Remove from the heat and set to one side.
- Peel and chop the potatoes into 1 inch pieces.
- Put a large saucepan onto a high heat on the hob and add water.
- Bring the water to the boil and put the potatoes in.
- Boil for about 12 – 15 minutes or until the potatoes are fork fall.
- Once the potatoes fall from a fork they are cook.
- Drain through the colander and put back into the saucepan.
- Add the butter and milk and mash these ingredient together.
- Sprinkle over salt and pepper to your tastes.
- Pour the sauce of the pie into the bottom of your pie dish.
- Spread the mash potato over the top as evenly as you can.
- Put the pie into the oven for 20 – 25 minutes or until the potato goes golden brown.
- While the pie is in the oven put a small saucepan onto a high heat and add water.
- Cut the broccoli into florets.
- Bring the water to the boil and add in the broccoli.
- Boil the broccoli for 3 – 5 minutes and once cooked drain through the colander.
- Finally serve and enjoy.
Masala Seafood Pie was a huge hit in our house. We all really enjoyed this dish. The mash potato made a delicious change to rice. It’s a meal that could be made in advance and stored in the freezer. You could also make the sauce and put that in the freezer if you don’t have time to make the whole pie. It’s a great dish that can be made at the weekend of mid week if you have a little bit of time. However you decide to eat this dish, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 