Prep time: 15 mins
Cooking time: 1 hour 10 minutes
Ingredients
- For The Marinated Fish:
- 500g pieces of cod, diced
- 1 tbsp vegetable oil
- 1 tbsp Rajah Turmeric Powder 1 tsp
- 1 tbsp Rajah Red Chilli Powder 1 tsp
- 1 tbsp salt
- For The South Indian Sauce:
- 3 tbsp vegetable oil
- 1 tsp Rajah Mustard Seeds
- 1 tsp Rajah Cumin Seeds
- A small handful of fresh curry leaves
- 1 large onion, sliced
- 1/2 tsp salt
- 1/2-inch square piece ginger, finely diced
- 1 green chilli, thinly sliced
- 1 tbsp Rajah Fish Masala
- 2 plum tomatoes, chopped
- 400ml coconut cream
- 1 tbsp palm sugar
- A small handful of coriander, chopped
- For The Potato Topping:
- 2 large, sweet potato, peeled and chopped
- 3 large, Maris Piper potatoes, chopped
- 1 tsp, salt
- A small handful of curry leaves
- 1 tsp mustard seeds
- 3 tbsp vegetable oil
South Indian Sweet Potato Pie
Method
- Start by marinating the pieces of fish in vegetable oil, turmeric powder, red chilli powder and salt. Leave the fish refrigerated as you prepare the potato topping. In a large saucepan place the diced potatoes and the salt and top with boiling water so that the water covers the potatoes by an inch. Leave the pan on medium heat and let the potatoes boil until they have become soft enough to mash.
- As the potatoes boil, preheat your oven to 180°C and prepare the South Indian sauce. In a large saucepan heat the vegetable oil and add in the cumin and mustard seeds. Let the seeds sizzle for 1 minute.
- Once the seeds have sizzled, add in the fresh curry leaves, the sliced onions and the salt. Fry the onions for 10-12 minutes until they softened and lightly browned.
- When the onions have browned, stir in the diced ginger and the sliced chilli, and fry with the onions for 1 minute.
- Add in the fish masala and fry for a further minute. Next, tip in the chopped tomatoes, stir well and allow to simmer gently with the onions for 3-4 minutes or until they have softened.
- When the tomatoes start to soften, pour in the coconut milk and palm sugar, stir well and leave to simmer for 6-7 minutes then remove from the heat. The sauce should be slightly thick so that it can coat the back of a spoon.
- Evenly distribute the pieces of cod into a pie dish and gently pour over the South Indian sauce.
- By now, the potatoes should be soft. Using a colander, carefully drain the potatoes and using a fork or a masher, mash the potatoes until smooth. Do not worry about any lumps.
- Top the South Indian fish, with the sweet potato mash, the best way to do this is by using a piping bag, however, if you do not have one, gently spoon the mashed potato using a spoon and then gently spread across using a fork or a spatula.
- Drizzle the top of the mash with vegetable oil and then scatter over the mustard seeds and curry leaves. Place the pie in your hot oven and leave it for 20-25 minutes or until the potato topping is golden brown. Serve the pie with seasonal greens.