Blue Cod Pot Pies with a mild curry flavor make for a warm and comforting dinner that the whole family will enjoy. If blue cod isn’t available, any firm white fish, such as snapper, works well in this recipe. The butter puff pastry is topped with mustard and nigella seeds before baking, adding a delightful crunch. For a more traditional fish pie, you could opt for mashed potato instead of pastry.
Blue Cod Pot Pies Recipe
Serves 4 (makes 2 large pies or 4 small pies)
Ingredients:
50g unsalted butter, chopped
1 leek, thinly sliced
2 cloves garlic, crushed
2 medium potato, peeled and chopped
1 tsp each curry powder, ground ginger, garam marsala
1 green chilli, thinly sliced
300ml thickened cream
1/2 cup (125ml) dry vermouth (or white wine)
1 tbsp brown sugar
1 lime, finely grated and juiced
1/2 cup (60g) baby frozen peas, thawed
800g skinless blue cod fillets, cut into 3cm pieces (or any firm, white fish, eg.snapper)
¼ cup (35g) plain flour
2 sheets frozen butter puff pastry, thawed
1 egg, lightly whisked
1 tsp each mustard seeds and nigella seeds
Crispy curry leaves, to serve
Method:
Preheat oven to 220°C (200°C fan forced). Melt the butter in a large, deep-sided frying pan over medium heat. Add the leek, garlic and potato and cook, stirring occasionally for 5 minutes, until starting to colour. Add the spices and chilli and cook for 1 minute. Add the cream, vermouth, sugar, lime zest and juice. Bring to a simmer and cook for 2 minutes. Take off the heat, add the peas and season.
Toss the fish in flour and add to the cream mixture. Divide the mixture into a pair of 3-cup (750ml) capacity ovenproof dishes. Cut puff pastry to fit the top of each ramekin. Brush with egg and sprinkle with mustard and nigella seeds.
Place pies on a baking tray and bake for 30-35 minutes, or until golden and puffed. Serve with curry leaves.
Smart Tip:
If you prefer to make individual pies, use 4 x 1 ½ cup (375ml) pie dishes or ramekins. For this, you’ll need 4 sheets of puff pastry.
