Chilli spring greens
Spring greens wilted in groundnut oil with chopped chillies. The perfect accompaniment to lamb or grilled chicken and ready in 10 minutes.
Curried fish pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 50g salted butter
- 1 onionvery finely chopped
- 2 garlic clovesgrated
- 15g gingergrated
- 3 tbsp medium curry powder
- ½ tsp kashmiri chilli powder
- 2 tsp cumin seeds
- 2 tsp black mustard seeds
- 1 tsp ground turmericplus 1 tsp for the potatoes
- 40g plain flour
- 600ml coconut milk
- 1 limejuiced
- 700g Maris Piper potatoespeeled and thinly sliced
- 2 tbsp vegetable oil
- 2 tsp nigella seeds
- 250g Norwegian codchopped into chunks
- 230g smoked haddockchopped into chunks
- 150g cooked cold water prawns
- cooked green vegetablesto serve
Nutrition: PER SERVING (6)
- kcal482
- fat29.7g
- saturates19.5g
- carbs26.8g
- sugars4.3g
- fibre4.5g
- protein24.5g
- salt1g
Method
step 1
Melt the butter in a large, deep pan over a medium heat. Once foaming, stir in the onion with a pinch of salt and cook for 10-12 mins or until beginning to soften. Add the garlic, ginger and all the spices, and cook for 2-3 mins on medium-high heat, stirring all the while. Add a little extra butter if the pan becomes dry.
step 2
Scatter in the flour, stirring to combine. Pour in the coconut milk a little at a time, whisking into the pan until you have a smooth sauce. Bring to the boil, then reduce to a simmer and leave to bubble for 5 mins. Stir in the lime juice.
step 3
Bring a large pan of salted water to the boil. Cook the potatoes for 7-8 mins or until nearly cooked through. Drain really well and allow to steam-dry for a few minutes in the colander. Tip into a bowl and drizzle with the vegetable oil, turmeric, nigella seeds and some salt and black pepper. Heat the oven to 180C/160C fan/gas 4.
step 4
Mix the fish and prawns into the sauce and tip into a 28cm rectangular baking dish. Arrange the potatoes over the top, overlapping them slightly, and cook for 25 mins.
step 5
Leave to stand for 10 mins, then serve with some green vegetables alongside.
