Spiced sweetcorn chowder fish pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 2 tbsp olive oil (or rapeseed oil)
- 1 leekchopped
- 1 tbsp mild curry powder
- 16 curry leaves
- 2 tbsp plain flour
- 400g can of coconut milk
- 300g fish pie mixcontaining some smoked fish (such as smoked haddock) and some oily fish (such as salmon or trout)
- 150g king prawns
- 100g frozen sweetcorn
- 1 limejuiced
- 6 sheets of filo pastry
- 1 tbsp nigella seeds
Nutrition: per serving
- kcal503
- fat27g
- saturates16g
- carbs35g
- sugars5glow
- fibre5g
- protein28ghigh
- salt0.88g
Method
step 1
Heat 1 tbsp oil in a large pan set over a medium heat. Add the leek and fry for a few minutes to soften. Stir in the curry powder, 8 curry leaves and the flour, toasting the spices for a minute or two. Add the coconut milk, a little at a time to begin with, mixing into the flour to make a smooth sauce, before adding more. Bring to a gentle simmer and season the sauce well.
step 2
Turn off the heat and add the fish pie mix, prawns, sweetcorn and a squeeze of lime juice. Spoon the mixture into a baking or pie dish.
step 3
Heat the oven to 200C/180C fan/gas 6. Unwrap the filo and remove one sheet, keeping the rest covered with a tea towel to prevent it from drying out. Brush the sheet with a little oil and scrunch it into a loose ball, then place it on top of the pie filling. Continue with 5 more sheets of pastry, until the top of the pie is covered. Rub the remaining curry leaves in a little oil and poke them into the dips in the pastry. Sprinkle the top with nigella seeds.
step 4
Bake in the centre of the oven for 30 mins, until the pastry topping is golden and crunchy. Serve with cooked veg or salad.
