Hi all, sorry haven’t been on here this week, been very busy and with the cold weather, had a few take-away nights so gave a little break from cooking!
Last week I went to local supermarket to get a few items when they had a good sale on fish, and remembering how my mum would cook a delicious fish pie, I decided to buy some and try to make my own especially in these cold winter months.
Prep time: 10mins.
Cooking time: 35mins (+ 35mins oven time)
- 2 onion
- 2/3 cup. mixed veg – I used frozen as didn’t have any fresh veg left!
- 2 garlic cloves
- 50g butter
- Olive oil
- 3-4cups of milk
- 2-3tbsps. cornstarch/cornflour
- 4-5 large potatoes
- Fresh haddock – cut into chunks
- Salt & pepper
- 1 tsp. chilli flakes
- Mushrooms – optional
- 1/2 tbsp. dried basil
- Handful of grated cheese (I used mature cheddar)
- Preheat oven to 200 degrees Celsius.
- Prepare your ingredients, chop up onions and garlic, and wash and cut haddock into chunks.
- While preparing the ingredients, add your milk into a large saucepan and place on high heat.
- Next wash your potatoes and place in another saucepan with water and onto high heat. I didn’t bother peeling the potatoes as frankly, I’m really bad at peeling! So I just made sure that I washed the potatoes well.
- Once you chopped your onions and garlic. In a frying pan on medium-high heat, add some olive oil and your butter. Once the butter melts, add your onions and garlic and fry until onions had softened. While frying also add in your chili flakes and stir in.
- Next add in your haddock chunks into the milk and stir.
- Once your onions have softened, add into your milk and fish and stir.
- While the milk is beginning to get hot and starts cooking the haddock, add in your frozen mixed veg. If using fresh veg (which is much better) chop them up and add in. Also if using mushrooms, add them in now. My mixed veg contains peas, cauliflower and carrots.
- After 5-10mins on high heat, you will start to see the fish beginning to get flaky and peal away from the skin. This is when you know its done. Also the potatoes will be boiling now, you would need them to boil for 10-15mins till soft but not too soft as in mashed potatoes!
- Next, drain out your fish and veg mixture into separate bowl but keep the milk and place back into the saucepan.
- With the fish mixture, if using sweetcorn, add now and stir into the mixture. Season well and add in your dried basil.
- Note: Some like to remove the skin left from the fish but I was a bit in a hurry so I kept it in and when it did come to eating the meal, was perfectly fine!
- By now your potatoes will be done, so drain them out next and leave to one side.
- Next with your pan of milk, place back onto the hob on high heat.
- Then take roughly a cup of the mixture out and add in your cornstarch into the cup with the mixture and stir thoroughly.
- Add this into the milk and stir continuously using a whisk until the mixture begins to thicken, so about 5-10minutes.
- Once the mixture has thickened, season to taste and add in your grated cheese and stir.
- Next add in your fish and veg mix and stir into the sauce.
- Afterwards, spread this evenly onto your baking dish.
- Lastly, slice your cooked potatoes and place on-top of your fish sauce evenly covering all of the mixture.
- Once completely covered, as an added extra, place knobs of butter around the dish.
- Place into hot oven, middle shelf, for 30-35mins until the potatoes have gone golden brown.
- Once cooked, take out of the oven and leave for 5mins to cool down then serve!
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Categories: Britain, Fish, Uncategorized, Winter foods
Tags: british, chili flakes, delicious, delicious fish, dinner, eay, facebook, fish, fish and potato pie, fish pie, food, garlic cloves, haddock, milk, mixed veg, pie, potato, potatoes, quick, recipe tutorial, sauce, simple, sweetcorn, thewanderingcook786, twitter, veg, vegetables, vegetarian, white fish
My recent dinner party with guests got served this delicious main course…
Yummy Chicken curry, inspired from my Pakistani motherinlaw ❤
This light and flavorsome meal is a delightful surprise with such yummy taste, containing fenugreek leaves (methi), green peppers and potatoes. I whipped this meal up when I had guests by making it the night before and serving the next day, which also increased the intensity of the flavors by letting it sit in it’s spices overnight. This is also not a recipe that contains a millions-and-one ingredients, the majority of the ingredients can be purchased from your local supermarket.
Prep time: 25minutes
Cooking time:25mins (+45minutes simmer time)
- 3 large onions, sliced
- 2 green peppers, sliced
- 5-6 garlic cloves
- 1tbsp. ground turmeric (i love this stuff)
- 1/2 tsp. chilli flakes (very mild – add more if you prefer more chilli)
- 1.5tbsp. coriander seeds
- 5-6 potatoes peeled and cut into chunks (can add more if you like)
- Chicken pieces (I used a couple of drumsticks and 1 baby chicken cut into pieces from the butchers)
- 4-5tsps. methi (dried fenugreek leaves)
- 1/2tsp. coriander powder
- Seasoning to taste (I added 1tbsp. of salt and 1/2tsp. black pepper)
- Hot water from the kettle
- Cooking oil
- Prepare all the ingredients (slicing the onions, green peppers, peeling garlic cloves, peeling and cut potatoes, wash chicken pieces).
- In a blender, blend your garlic cloves, turmeric, chilli flakes and coriander powder with half a cup of water altogether for approx 5mins. Try and blend till no lumps, if not, you can always sieve out the lumps afterwards like I did in my YouTube video tutorial for this recipe.
- Once that’s done, in a large saucepan put some cooking oil till it covers the base and place on medium-high heat. Once warm, add in your onions and fry for approx 2mins.
- Next add your green peppers and fry for another 2mins.
- Once green peppers and onions are softened, add in your chicken pieces and fry for 4mins until chicken turns white. Add hot water to prevent the chicken from sticking.
- Next add 4-5tsps of the dried fenugreek leaves (methi) and stir.
- Afterwards pour hot water from the kettle to just about cover your chicken, and add in your potato chunks. Your potatoes will be absorbing a lot of this water so it’s worthwhile to check on your curry now and again.
- Now add in your spice mix that you prepared earlier in your blender and stir. Then add your coriander powder and then the salt & pepper to taste.
- Cover and reduce heat to low and leave to simmer for 45minutes until potatoes have gone soft.
- After 45minutes, turn off heat and serve warm. Or leave overnight and serve next day for extra yumminess.
For the video tutorial that I made for this recipe so you can cook along, click this link >>VIDEO TUTORIAL CHICKEN CURRY
I made this main course, after my starters of Turkish Lentil Soup which can also be found on this blog or also my YouTube page: http://www.youtube.com/thewanderingcook786 don’t forget to Subscribe for updates!
Any questions feel free to comment below.
The Wandering Cook 786 xxxxxx
Categories: Pakistan, Uncategorized
Tags: authentic, budget, chicken curry, chicken hot pot, chilli flakes, cooking, coriander, coriander powder, coriander seeds, countries, cuisine, curries, delicious, delightful surprise, dinner, dish, dried fenugreek, dried fenugreek leaves, easy, fenugreek, fenugreek leaves, flavorsome, food, free, garlic, garlic cloves, green pepper, green peppers, guests, healthy, hot pot, inspired, kitchen, lentils, light, main course, methi, onions, overnight, pakistan, pot, potatoes, quick, recipe, simple, soup, step by step, subscribe, The Wandering Cook786, thewanderingcook786, turkish, turmeric, wash chicken, YouTube, yummy