Fish Pie With Coconut Milk

Fish Pie With Coconut Milk

I love mild coconut curries and anything cooked with coconut milk.  I guess it was the way we were brought up.  There was always a large sack of coconuts in our store room and most days we ate delectable stuff made with coconuts- from curries to chutneys to sauces to desserts.  One dish I really loved was a Fish curry that my Mum made with coconut milk.  That got me thinking and I decided to use coconut milk to make another favourite dish- Fish Pie.  And so, Fish Pie with Coconut Milk was born.  I loved it, my husband loved it and both of us slurped up the delicious sauce.  Looks like Fish Pie With Coconut Milk has come to stay.  Guess what I’ll be making for my next get together…?  That’s right! Fish Pie With Coconut Milk!

The  Recipe For Fish Pie With Coconut Milk:

The Ingredients For Fish Pie With Coconut Milk:

Vermicelli

White Sauce

Boiled Fish

A. ½ kg seer fish (any sliced fish will do)

1 medium onion, chopped

1 medium tomato, chopped

1 flake garlic, minced

½ inch ginger, minced

2 green chillies, minced

few coriander leaves, chopped

2 spring onions, minced

½ tsp turmeric powder

1 ½ cups water

a salt to taste

2 tbsp olive oil.

B.  1 cup cooked vermicelli

Cook Vermicelli following instructions on packet

Cooked Vermicelli

Vermicelli

C.  1 cup grated carrot (any vegetable)

D.  For White Sauce: 

Fish Stock

Stir fry onions and herbs in oil

Add flour

Brown

Add stock and boil

Add Coconut Milk

Mix

Add egg

Add pepper

1 whole egg

1 cup fish stock

1 cup thick coconut milk

salt to taste

white pepper to taste

1 dsp flour

1 small onion minced.

E.  For Topping: 

50 gm of grated cheese

Method For Fish Pie With Coconut Milk:

Place ingredients from A except olive oil in a saucepan and gently bring to the boil.  Lower flame and cook five minutes till fish is cooked.  Remove fish, debone and place in the bottom of a greased oven proof dish.  Reserve liquid for making the white sauce (fish stock).  Place the pasta on top of the fish in an even layer.  Top with the grated carrot.  Keep aside while you make the white sauce.

For White Sauce:  

Heat oil in non stick pan.  Fry the minced onions until glazed and transparent.  Add flour and stir fry for a minute till crisp.

Lower flame and slowly pour in the fish stock, stirring all the while to avoid lumps.  Next add the coconut milk and keep stirring until thick and creamy.  Add the whole egg and gently mix.  Season with salt & white pepper.  Pour over the veggies, vermicelli and the fish taking care to see that the sauce goes right to the bottom.

Sprinkle the grated cheese on top and bake in a preheated oven at 250 C till cheese melts and becomes golden brown.  Serve hot, with freshly baked, garlic bread and a green salad.

Assembling:

Layering with Fish

Top with Veggies and vermicelli

Pour Sauce Over

Before Baking

Ready to be baked

Rest 10 minutes

Serve

Serve:

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Other Fish Recipes For You To Try:

Spicy Fish Vindaloo

Fried Pepper Fish

Mangalorean Fish Curry

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