Thursday, 25 March 2021

CREAMY CURRIED PRAWN & GREEN BEAN PIE


Another dish where fusion really works a treat! Here the classic English fish pie gets an Indian twist with a curry infused cream sauce and THE most amazing turmeric and nigella seed spiced mash. 

A seriously delightful comfort food dish that will feed a crowd!

Serves 3

INGREDIENTS

  • 3 tbsp olive oil
  • 1 white onion , finely sliced
  • 40g plain flour
  • 3 tbsp medium curry paste (I used this Korma paste from Waitrose)
  • 600ml milk
  • 150g green beans , cut into 3cm pieces
  • 1.2kg Maris Piper potatoes, cut into 2cm chunks
  • 1 heaped tsp tumeric
  • 1 tsp nigella seeds
  • 300g cooked king prawns
  • ½ small bunch coriander, finely chopped
  • 2 tbsp creme fraiche


METHOD

  • Heat 2 tbsp of the oil in a medium saucepan. 
  • Add the onion and a pinch of salt and fry over a medium heat for 8 mins, or until the onions turn golden and sticky. 
  • Stir the flour and curry paste into the onions and cook for 2 mins. 
  • Remove from the heat and quickly whisk through the milk in several additions to make a thick sauce.
  • Bring a large pan of water to the boil, add the beans and cook for 1 min, then scoop out with a slotted spoon and set aside. 
  • Add the potatoes to the water and cook for 5-6 mins or until you can easily insert a cutlery knife into them. 
  • Drain and mash. 
  • Stir through the remaining oil, turmeric and nigella seeds, then season to taste.
  • Add the prawns and green beans to the sauce. 
  • Bring to a simmer and quickly remove from the heat. 
  • Stir through the coriander and crème fra?che and season to taste.
  • Heat the grill to its highest setting. 
  • Spoon the mixture into a medium heatproof dish. 
  • Spread over the mashed potato and grill for 4-5 mins or until golden and bubbling AND ENJOY!

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