Good Friday is traditionally a time when we can go hell for leather on Fish & chips, but we think this pie from AO.COM is a perfect alternative way to enjoy this classic dish
Fish & Chips Pie and Fish shop curry sauce
To celebrate National Fish & Chips Day, this pie has everything you need – and want!
Ingredients
- 400 g cod or another white fish skinless and boneless
- 400 g peas
- 2 large potatoes peeled
- 80 g butter
- 40 g gluten-free flour
- 400 ml milk
- 30 g fresh parsley finely chopped
- salt & freshly ground black pepper
- oil for brushing the chips
For the Sauce
- 30 g butter
- 1 onion peeled, finely chopped
- 2 garlic cloves peeled, minced
- 1 piece of ginger 1cm, finely chopped
- 2 tsp turmeric
- 2 tbsp medium curry powder
- 2 tbsp vinegar
- 300 ml gluten-free chicken stock
- 3 tsp cornflour
- lemon juice to taste
Instructions
For the curry sauce
-
Melt the butter over a medium heat in a saucepan. Add the onion, garlic and ginger and gently fry until soft and translucent, around 10 minutes.
-
Add the curry powder, turmeric and vinegar and stir until all combined.
-
Slowly pour in the chicken stock, stirring, then leave to simmer on a low heat for 30 minutes.
-
Mix the cornflour with 3 tsp water and pour into the curry sauce, stirring.
-
Stir the sauce until thickened, then set aside.
For the pie
-
Peel the potatoes and cut into chunky chips, boil for 3 minutes, then drain and set aside.
-
Bring the peas to a boil and cook for 5 minutes. Drain, then add 20g butter and mash until fairly smooth.
-
Spread the mashed peas into the bottom of a pie dish.
-
Cut the fish into chunks.
-
In a pan, melt 60g (2oz) butter, then stir in the flour to make a paste. Slowly add the milk to make a smooth roux.
-
Preheat the oven to 180°C/Gas Mark 4.
-
Add the fish chunks and chopped parsley to the sauce, season, stir, then sit on top of the peas.
-
Place the cooked chips on top, brush with oil, then bake the pie for 35-45 minutes until the chips are golden. Serve with the curry sauce.