Curried Fish Pie



⅓ cup oil
2 tbsp Supreme Mustard Seeds
½ cup curry leaves
Pinch of asafoetida
2 red chillies, sliced
2 medium onions, finely chopped
1 tsp Supreme Garlic Paste
1 tsp Supreme Ginger Paste
3 tbsp Supreme Hot Curry powder
Salt to taste
2 tbsp sugar
1 tin Supreme Coconut Milk
1 tin Supreme Plum Tomato tin, blended
400g fish pie mix
1 kg Maris Piper potatoes, peeled and cut into quarters
30g butter
⅓ cup double cream
Salt to taste


Bring a large pot of salted water to boil. Add potatoes, boil until tender then drain and set aside. Heat oil in a pot over medium-high heat. Add mustard seeds and once they start to splutter add curry leaves, red chillies and asafoetida. Sauté for a few minutes then add half of the tadka to the potatoes. Return remaining to the heat, add onions and saute until soft. Add ginger and garlic paste and cook for 1-2 minutes. Then add curry powder and also cook for 1-2 minutes (add a splash of water if needed to stop the spices from burning). Now add pureed tomato tin and cook until the oil separates. Stir in coconut milk, salt and sugar and reduce heat to medium and simmer until sauce thickens. In the meantime add butter, double cream and salt to the potatoes and tadka and mash until smooth. Lay out fish in an ovenproof dish and one the sauce has thickened pour over the fish. Spoon over the mash potatoes and use a fork to fluff the top. Preheat oven 200°c. Place pie in the oven for 20 – 25 mins or until golden and bubbling at the edges.

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