Welcome to the latest edition of What's Cooking Wednesday!
I try and fed my family at least one fish meal a week, and this pie was an experiment using some leftovers and spicing up my plain fish pie.
Coconut Curry Fish Pie
1/4 cup plain flour
1 cup coconut milk
2 carrots, finely diced
1 cup frozen peas
1 cup frozen spinach
265g tin smoked flavoured tuna
1 tablespoon lemon zest
1 teaspoon curry powder
1/2 cup white wine
3 golden kumara (sweet potato)
25g coconut oil (or butter)
3 hard boiled eggs, quartered
1/4 cup Parmesan cheese, grated
Preheat the oven to 180 degrees C.
In a saucepan, melt the butter over medium heat then add the carrots, peas and spinach to heat through. the flour to make a roux. Mix in the coconut milk gradually.
Fold in the tuna and lemon zest, then add the curry powder and white wine. Simmer over a low heat for ten minutes.
Meanwhile, prick holes in the kumara with a fork and steam in the microwave for seven minutes until soft. Mash together with coconut oil, or you can substitute butter.
To assemble the pie, pour the fish mixture into a heatproof pie dish. Place the boiled egg quarters on top, then top with the mashed kumara.Sprinkle with cheese.
Bake in the preheated oven for 25 minutes until golden and bubbly.
The verdict- My husband and I really enjoyed this pie and even went back for seconds, The boys weren't too fussed about the pie filling, but did eat the eggs and carrots!