Tuesday 2 August 2011

Fish Pie

If you are a lover of fish, today's recipe will thrill you! My mom used to make a lot of bakes and pies at home when we were growing up and this dish is one of them. She used to make it quite often and we used to just devour it in minutes! I'm a complete fan of my Mom's cooking, anything she cooks is yummy! She has a few unique dishes to her credit and I will be posting them soon. I believe in sharing the joy of good food. :) Ma, this dish is dedicated to you. 

I love fish and so for me another dish with fish was just exciting. Reju, on the other hand, is not too pally with fish, but guess what, he loved this fish pie! I was so shocked and happy that he liked it. Now, that's definitely going to be a regular on our menu.

Moist and spicy, this pie is a meal in itself! Enjoy.


Fish - 6 to 7 pcs
Lime - 2 tbsp (or Vinegar - 1 tbsp)
Ginger - a small piece
Salt - to taste
Water - 1/2 to 3/4 cup
Garlic (crushed) - 3 to 4 cloves
Big Onion (chopped fine) - 1
Green chillies - 2 to 3 (as per your spice tolerance)
Tomato (big; chopped fine) - 1
Pepper - 1 tsp (as per your spice tolerance)

For White Sauce

Milk - 1 1/2 cups
All purpose flour (Maida) - 1 1/2 tbsp
Butter - 2 tbsp
Cheese (crumbled) - 1 cube
Egg (Beaten) - 1
Salt - to taste
Pepper - 1 tsp


Cook the fish with Lime juice/vinegar, ginger, salt and water until done. Throw away the piece of ginger and leave to cool. Once cooled, flake the fish pieces into tiny bits and keep aside.

Heat oil in a wok. Add garlic, green chillies and onions and saut'e till onions turn light brown. Then add tomato and saut'e for about 2 minutes. Add the flaked fish pieces along with pepper and salt and combine with the other ingredients. Switch off the flame and keep aside.

For White Sauce

Heat butter in a non-stick pan and once it starts melting, add the flour and toss for 1/2 a minute. Switch off the flame. Add milk and get rid of the lumps with a masher. Now, place it back on the stove, turn it to a low flame and add cheese, pepper and salt. (Check for salt because cheese already contains a good amount of salt) Keep stirring till the sauce starts thickening and begins to boil a little. Switch off the flame. (Do not boil too much)

Pre-heat the oven at 100°C for 15 minutes. Grease an oven proof dish and add the fish mixture into it. Pour a little white sauce into the fish mixture and combine well. Now pour the rest of the white sauce over the fish. Place this dish into the pre-heated oven and turn the temperature to 200°C for 10 minutes approx. and then turn the temperature to 180°C for another 35 to 40 minutes. (Bake till golden brown on top. Check if cooked by inserting a cake tester or knife)

Source: My Master chef Mom!

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