Hot and sour curried cod pie

Hot and sour curried cod pie
  • Serves icon Serves 2-3
  • Time icon Hands-on time 30 min, oven time 25 min, plus cooling and chilling

Breaking through the flaky pastry on the top of this curried cod pie releases all its curry aromas. The kick from the hot curry powder and green chillies works beautifully with the sour sweetness of the tamarind and tomato curry sauce. Give it a go!

This pie comes from Calum Franklin’s latest book, The Pie Room.

If you’re not one for spice, our potato, spinach and caper fish pie is a must-try.

Nutrition: per serving

Calories
665kcals
Fat
33.4.g (13.3g saturated)
Protein
35.7g
Carbohydrates
51.4g (15.1g sugars)
Fibre
7.8g
Salt
1.4g
Calories
665kcals
Fat
33.4.g (13.3g saturated)
Protein
35.7g
Carbohydrates
51.4g (15.1g sugars)
Fibre
7.8g
Salt
1.4g

Ingredients

For the filling

    • Fine sea salt for sprinkling
    • 400g sustainable skinless, boneless cod fillet, diced into 2cm chunks
    • 1 tbsp vegetable oil
    • 1 tsp black mustard seeds
    • 2 Spanish onions, thinly sliced
    • 1 garlic clove, finely chopped
    • 2 green chillies, deseeded and finely chopped
    • 1 tsp hot curry powder
    • 1⁄2 tsp ground turmeric
    • 1 tsp ground cumin
    • 6 plum tomatoes, roughly chopped
    • 2 tbsp tamarind paste
    • 20g fresh coriander, stalks and leaves roughly chopped
    • 300g rough puff pastry (see our recipe or use shop-bought)
    • 1 medium free-range egg, beaten with 1 tbsp water
    • Pinch fennel seeds
    • Pinch black sesame seeds
    • Steamed broccoli florets, butter and toasted flaked almonds to serve

You’ll also need…

  • Shallow ovenproof dish (about 1 litre)

Method

  1. Sprinkle salt all over the cod and set aside for 15 minutes. Rinse well in cold water, pat dry with kitchen paper, then put in the fridge.
  2. Heat the oil in a large frying pan for 1 minute over a medium heat. Add the mustard seeds, sizzle for 30 seconds, then add the onions and a pinch of salt and cook for 10 minutes until the onions are well cooked and starting to colour. Add the garlic and chillies and cook for a further minute before adding the dry spices and cooking for another minute. Add the tomatoes and tamarind and cook for a further 10 minutes, then stir in the coriander and set aside to cool (see Make Ahead).
  3. Once cool, add the cod to the filling and spoon into a shallow ovenproof dish just large enough to hold the mixture.
  4. On a lightly floured surface, roll out the pastry into a 1cm thick disc. Brush the outside lip of the dish with a little of the egg wash and lay over the pastry disc, pressing it against the lip to seal. Trim off anything beyond a 2cm overlap with a small knife. Brush the pastry with the remaining egg and sprinkle over the fennel, sesame seeds and a touch of sea salt. Chill for 20 minutes.
  5. Heat the oven to 220°C/200°C fan/ gas 7. Put the dish in the hot oven and bake the pie for 25-30 minutes or until golden. Remove from the oven and serve with steamed broccoli tossed in a little butter and sprinkled with toasted almonds.

delicious. tips

  1. The cod is interchangeable with other firm-fleshed white fish, like hake or coley, and the tamarind can be swapped for the juice of half a lime if you find it difficult to get hold of.

  2. Make the filling to the end of step 2 up to a day ahead, then prepare the fish and assemble to cook.

Recipe By

Calum Franklin

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