Indian-spiced fish pie…

Credit: Taste.com.au

Treat your family to this flavoursome fish pie, spiked with Indian spices.

WHAT YOU NEED:

• 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
•  1/4 cup tikka masala curry paste
•  2cm piece fresh ginger, peeled, finely grated
•  410g can crushed tomatoes
•  1/2 cup chicken stock
•  700g firm white fish fillets, cut into 4cm pieces
•  50g baby spinach
•  1/2 cup frozen peas
•  Extra 20g butter, melted

Serve with (optional)

•  Coriander sprigs, to serve
•  4 warm naan bread, to serve
•  1/3 cup reduced-fat plain Greek-style yogurt, to serve

HOW TO MAKE IT:

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.