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Fish Curry Cottage Pie By Neo Nontso

A delicious, warm dish that hits the spot on those chilly nights. Created by Neo Nontso!

  • Serves 6+

Fish Curry Cottage Pie By Neo Nontso

  • Serves 6+

A delicious, warm dish that hits the spot on those chilly nights. Created by Neo Nontso!

Ingredients

Ingredients for the fish:

  • 1 pack Sea Harvest Hake Medallions
  • One chopped large onion
  • Two cloves of garlic
  • One Tablespoon curry powder
  • Half a cup of flour
  • One chicken stock cube
  • One can of diced tomatoes
  • One teaspoon of dry thyme
  • A handful of chopped coriander
  • One spoon of curry paste
  • One teaspoon of turmeric powder
  • One tablespoon olive oil
  • Three bay leaves
  • One teaspoon Whole coriander
  • 250ml of water
  • Salt & pepper

Ingredients for the mashed potatoes:

  • 5 large potatoes
  • One tablespoon butter
  • Half a cup of milk
  • Aromat
  • One teaspoon Curry powder
  • One teaspoon garlic powder
  • Salt & pepper
product-packhot-Hake-Medallions-6s-web

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Method

Method for Mashed Potato:

  1. Boil 5 unpeeled potatoes in a large pot for 45 minutes with water and a little bit of salt.
  2. Once the potatoes are cooked through and soft, run under cold water and then drain them and let them cool off for atleast 5-10 minutes
  3. Gently peel the potatoes and transfer back into the pot on the stove.
  4. Your stove should be on low heat. Mash the potatoes using a potato masher or wooden spoon.
  5. Once the potatoes are coarsely mashed allow to cook for a further two minutes on low heat.
  6. Gradually add in the milk and butter while mashing the potatoes further.
  7. Add in the aromat, garlic powder and salt and pepper.
  8. Allow the mash to slightly cook down before add to the cottage pie

Method for the curry:

  1. In a bowl combine the flour with a little salt and pepper.
  2. Cut the hake into bite sizes and coat the pieces with the seasoned flour.
  3. In a large pan, brown the hake pieces on high heat in sunflower oil until golden brown.
  4. Remove the fish from the pan and set aside.
  5. In a large pot, sauté the onion until it becomes see-through, add in your garlic, dry thyme and grated ginger.
  6. When the ingredients start to become fragrant, add in the curry paste, curry powder, whole coriander & turmeric and continue to cook for one minute.
  7. Add in the diced tomatoes, chicken stock cube and one cup of water
  8. Allow the curry to cook for 25 minutes on low heat. (Keep adding water if necessary)
  9. Season your curry with salt & pepper and then add in the browned hake medallions & fresh coriander and cook for a further 5 minutes.
  10. Once your curry is done cooking, allow it to cool down for about 10 minutes
  11. Transfer the curry into an oven safe casserole dish.
  12. Using a large spoon, scoop out the mash in batches and gently place over the fish curry.
  13. Once your cottage pie is ready, place it into a preheated oven and bake for 15 minutes on 180 degrees
  14. When your pie is nice and golden, remove from the oven and allow it to cool down for a few minutes before serving!
fish-curry
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fish and tips

Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.

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