Kerala x Britain
Meen moilee fish pie
The British fish pie, but the sauce took a long holiday in Kochi.
70 minTime
40 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original672kcalsame
40 gproteinsame
7 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Boil the potatoes in salted water 15 to 18 minutes until very tender. Drain and mash with the butter, warm milk and 1 tsp salt.
- 2Heat the coconut oil on medium heat. Add the curry leaves, then the onion, ginger, garlic and green chilli. Cook 6 minutes without browning.
- 3Stir in the turmeric and pepper, then the thin coconut milk. Simmer at a gentle simmer 5 minutes. Stir in the cornflour mixed with 2 tbsp water.
- 4Add the fish and prawns and cook 2 minutes. Stir in the thick coconut milk, lemon juice and remaining salt and take off the heat before it boils.
- 5Heat the oven to 200°C. Pour the filling into a baking dish, tuck in the egg quarters, spoon the mash over and fork the top.
- 6Bake in the oven at 200°C for 25 minutes until the filling bubbles and the fish flakes easily.
Serve it like this
Spoon onto a warm plate with the golden crust on top, let the yellow sauce pool around it and finish with fried curry leaves and a crack of pepper.
