Indian fish pie with cauliflower topping

Enjoyable Indian fish pie with cauliflower topping Recipe

This Indian twist on a classic fish pie is topped with cauliflower puree as an alternative to regular mash. Make the sauce and topping on Sunday, then finish the recipe later in the week.
Indian fish pie with cauliflower topping
Prep Time : 0:30 | Cook Time : 1:05 | Total Time : 1:35 | Serving : 6 person.


  • 1 large brown onion, finely chopped

  • 2 tablespoons ghee

  • 1 1/2 teaspoons cumin seeds

  • 1/2 teaspoon fennel seeds

  • 1 small cinnamon stick

  • 1 teaspoon mustard seeds

  • 20 fresh curry leaves

  • 4 garlic cloves, finely chopped

  • 4cm piece fresh ginger, grated

  • 1 fresh long red chilli, finely chopped

  • 2 tablespoons fresh coriander, root and stem, finely chopped

  • 3 teaspoons ground turmeric

  • 3 teaspoons garam masala

  • 1 tablespoon tamarind puree

  • 320ml coconut milk

  • 1 teaspoon gluten-free cornflour

  • 1 tablespoon lemon juice

  • 750g firm white fish fillets, cut into 5cm pieces

  • 300g skinless salmon fillets, cut into 5cm pieces

  • 150g (1 cup) frozen peas, thawed

  • 2 tablespoons fresh coriander leaves, chopped

Cauliflower topping

  • 1 head (about 1kg) cauliflower, cut into small florets

  • 185ml (3/4 cup) coconut milk

  • 1 1/2 tablespoons ghee


  • Step 1

    Preheat oven to 180C/160C fan forced. For the cauliflower topping, place the cauliflower and coconut milk in a saucepan over low heat. Cover and cook, stirring occasionally and breaking up florets, for 35 minutes or until very tender. Season well and add 1 tsp ghee. Use a stick blender to process until very smooth. Set aside.

  • Step 2

    Meanwhile, reserve 2 tbs onion. Heat the ghee in a large ovenproof frying pan or shallow casserole dish over medium-low heat. Add the cumin, fennel, cinnamon and 3 /4 tsp mustard seeds. Cook, stirring, for 1 minute. Add half the curry leaves. Cook, covered, for 30 seconds or until aromatic. Add onion. Cook, stirring, for 3 minutes or until soft.

  • Step 3

    Add the garlic, ginger, chilli and coriander root and stem. Cook, stirring, for 1 minute or until aromatic. Stir in turmeric and garam masala for 1 minute or until aromatic. Add tamarind and 300ml of the coconut milk. Bring to the boil. Combine remaining coconut milk and cornflour in a bowl. Stir into spice mixture. Reduce heat to low. Simmer, covered, for 5 minutes or until thickened. Season well. Remove from heat. Cool.

  • Step 4

    Stir in the lemon juice, fish, peas and coriander. Spread cauliflower puree over the fish mixture. Use a fork to rake the surface. Drizzle with 1 tsp ghee. Bake for 25-30 minutes or until fish is cooked through.

  • Step 5

    Heat remaining ghee in a non-stick frying pan over medium heat. Add reserved onion. Season with salt. Cook, stirring, for 3-4 minutes or until golden. Stir in remaining mustard seeds for 1 minute or until aromatic. Stir in remaining curry leaves for 30 seconds until aromatic. Spoon over the top of fish pie.

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