Spiced sweetcorn chowder fish pie
- Nadiya Hussain
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Serves 4
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 4 out of 5.16 ratingsRate
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Creamy, spiced sweetcorn chowder forms the base of this comforting dish, topped with tender fish and a golden mashed potato crust
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil (or rapeseed oil)
-
1 leek
chopped
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1 tbsp mild curry powder
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16 curry leaves
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2 tbsp plain flour
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400g can of coconut milk
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300g fish pie mix
containing some smoked fish (such as smoked haddock) and some oily fish (such as salmon or trout)
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150g king prawns
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100g frozen sweetcorn
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1 lime
juiced
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6 sheets of filo pastry
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1 tbsp nigella seeds
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Nutrition: per serving
-
kcal503
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fat27g
-
saturates16g
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carbs35g
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sugars5g
low
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fibre5g
-
protein28g
high
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salt0.88g
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Method
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step 1
Heat 1 tbsp oil in a large pan set over a medium heat. Add the leek and fry for a few minutes to soften. Stir in the curry powder, 8 curry leaves and the flour, toasting the spices for a minute or two. Add the coconut milk, a little at a time to begin with, mixing into the flour to make a smooth sauce, before adding more. Bring to a gentle simmer and season the sauce well.
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step 2
Turn off the heat and add the fish pie mix, prawns, sweetcorn and a squeeze of lime juice. Spoon the mixture into a baking or pie dish.
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step 3
Heat the oven to 200C/180C fan/gas 6. Unwrap the filo and remove one sheet, keeping the rest covered with a tea towel to prevent it from drying out. Brush the sheet with a little oil and scrunch it into a loose ball, then place it on top of the pie filling. Continue with 5 more sheets of pastry, until the top of the pie is covered. Rub the remaining curry leaves in a little oil and poke them into the dips in the pastry. Sprinkle the top with nigella seeds.
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step 4
Bake in the centre of the oven for 30 mins, until the pastry topping is golden and crunchy. Serve with cooked veg or salad.
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A star rating of 4 out of 5.16 ratings
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