FISH CURRY COTTAGE PIE BY NEO NONTSO - Sea Harvest : Sea Harvest
Recipe - Select a category
General Cooking Tips - Select a category

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!


Use these products

Hake Medallions 450 g

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

Method

Method for Mashed Potato:

  • Boil 5 unpeeled potatoes in a large pot for 45 minutes with water and a little bit of salt.
  • 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
  • Gently peel the potatoes and transfer back into the pot on the stove.
  • Your stove should be on low heat. Mash the potatoes using a potato masher or wooden spoon.
  • Once the potatoes are coarsely mashed allow to cook for a further two minutes on low heat.
  • Gradually add in the milk and butter while mashing the potatoes further.
  • Add in the aromat, garlic powder and salt and pepper.
  • Allow the mash to slightly cook down before add to the cottage pie

Method for the curry:

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

Enjoy 🙂

You might also like these recipes

COPYRIGHT SEA HARVEST © | DISCLAIMER | FAQ | BLOG | PRIVACY POLICY | ARTICLES