Curried Fish Pie | Jamie & Buddy Oliver

So, fish pie. This one has evolved into something very beautiful.

My first job is to make something called a temper.

So I’ve got two chillis here, finely slice those

And then I’ve got four cloves of garlic, now I’m gonan slice up the four cloves- Hello!

Do you wanna come see what I’m doing

You’re getting heavy

OK, we’re making fish pie

OK you ready?

This is groundnut oil, or sunflower oil

Four, five tablespoons in a pan

Add two small handfuls of curried leaves and one and a half tablespoons of black mustard seeds to the pan.

Go in with the garlic, and then the chilli

Then fry the temper for five minutes.

I’m putting aside half the temper to use later as the finishing touch on my pie

To the rest, I’m adding two finely chopped onions

One and a half teaspoons heaped of tumeric, one and a half teaspoons of fenugreek, and let that toast off.

Add a finely chopped, thumb-sized piece of ginger, then cooked down til softened.

That’s one tin of? Coconut Milk.

Coconut milk, yeah.

Fresh spinach- two hundred grams of it.

And add the zest and juice of half a lemon

Then leave the curry to simmer and thicken up

Are you singing a song? I’m trying to do a recipe mate.

You alright?

Pour your curry into a nice-looking, high-sided baking dish

And leave it to cool whilst you deseed and roughly chop four tomatoes.

Give them a little season and I’m gonna sprinkle that into our lovely yellow sauce

Next, the fish

I’ve got my haddock, you can use any fish

Salmon. I’ve got three sides of lemon sole here, and they’re like double fillets

Because it is about texture and fun

I’m just gonna roll up the fish. They look really beautiful like a little rose

Six large prawns, and I’m gonna sprinkle these in and around

Two hard boiled eggs, sliced into quarters complete the base

Now the mash potato topping

Made with 1.2 kilos of Maris Pipers boiled in seasoned water

Add two nice nobs of butter

We’ll season it

Milk, just a little bit. Stop!

Mash the potato until there are no lumps left at all.

You can of course just pile on the potato, but piping makes it look good and most importantly it’s fun to do

Nice job Buds, yay! High five

Good lad

Bake for 40 minutes at a 180 c til golden and bubbling

Yes!

I’ve got the temper here, sprinkle it over the top

That is a great fish pie

For selective recipes, please go to jamieoliver.com/comfortfood