INDIAN-SPICED FISH PIE
SERVES 4 PREP 20 MINUTES COOK 20 MINUTES
650g cauliflower, trimmed, roughly chopped 400g desiree potatoes, peeled, cut into 2cm pieces 20g butter, chopped 1 tablespoon vegetable oil 1 brown onion, finely chopped 1 large carrot, chopped ¼ cup tikka masala curry paste 2cm piece fresh ginger, peeled, finely grated 410g can crushed tomatoes ½ cup chicken stock 700g firm white fish fillets, cut into 4cm pieces 50g baby spinach ½ cup frozen peas Extra 20g butter, melted Coriander sprigs, 4 warm naan bread and ¹⁄³ cup reduced-fat plain Greek-style yoghurt, to serve
1 Place cauliflower and potato in a microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH (100%) for 5 minutes or until tender. Using a stick blender, blend until smooth. Stir in chopped butter. 2 Meanwhile, heat oil in a large ovenproof frying pan over medium-high heat. Add onion and carrot. Cook for 5 minutes or until onion softens. Add paste and ginger. Cook for 30 seconds or until fragrant. Stir in tomatoes and stock. Bring to a simmer. 3 Add fish to frying pan. Reduce heat to medium-low. Simmer for 5 minutes or until fish is just cooked through. Stir in spinach and peas. Simmer for a further 2 to 3 minutes or until curry has slightly thickened. Remove from heat. 4 Preheat grill on medium-high heat. Spoon cauliflower mixture over curry and spread to cover. Brush with melted butter. Grill for 2 to 3 minutes or until golden. Stand for 2 to 3 minutes. Top with coriander sprigs. Serve with naan bread and yoghurt. NUTRITION: (per serve) 3519kj; 25.5g fat; 10.4g sat fat; 55.5g protein; 91.7g carbs; 12.8g fibre; 135mg chol; 1450mg sodium.
THRIFTY THURSDAY NOT BE PRICEY EATING FISH NEED PIE WITH OUR HEARTY