Curried fish pie


Ingredients 18
Servings 6
Time

Ingredients

  • CRUST
  • 210
    g
    cake flour
  • 10
    ml
    baking powder
  • 2
    ml
    salt
  • 60
    ml
    butter
  • 1
    extra-large egg, lightly beaten
  • 15
    ml
    oil
  • 100
    g
    Cheddar cheese, grated (optional)
  • FILLING
  • 1
    onion, finely chopped
  • 1
    tomato, skinned and finely chopped
  • 410
    g
    curried vegetables
  • 400
    g
    curried fish, flaked
  • 3
    extra-large eggs
  • 60
    ml
    milk
  • 2
    ml
    baking powder
  • salt
  • breadcrumbs for sprinkling on top
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a 24 cm ovenproof dish with non-stick spray. Combine cake flour, baking powder and salt. Rub butter in flour mixture till well mixed. Add egg and oil and mix. Press the dough into the prepared oven dish and chill. Sprinkle cheese over the crust if desired. Mix the onion, tomato, curried vegetables and curried fish. Beat eggs, milk and baking powder together and mix with the curried fish mixture. Season lightly with salt. Turn the mixture into the prepared crust and sprinkle with breadcrumbs. Bake for 30-45 minutes or till done and set. Serve with a salad. Serves 6.
 

Read more on: fish/seafood  |  bake
 

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