Fish
Pie
Whenever dignitaries and very important
guests visited or for official parties, my Mother made it a point to have Fish
Pie on the menu. We children loved it
and especially my brother Kenny who chose it as the dish of the day for his
birthday which preceded my sister’s by two days. Just
anticipating the pie made us drool in ecstacy and to this day it is a firm
favourite.
The
Recipe:
A. ½ kg seer fish (any sliced fish
will do); 1 medium onion, chopped; 1
medium tomato, chopped; 1 flake garlic, minced; ½ inch ginger, minced; 2 green
chillies, minced; few coriander leaves, chopped; 2 spring onions, minced; ½ tsp
turmeric powder; 1 ½ cups water and salt to taste; 2 tbsp olive oil.
B. 1 cup cooked pasta (My Mother
always used spaghetti)
C. 1 cup grated carrot (any vegetable)
D.
For White Sauce: 1 whole egg; 1 cup fish stock; 1 cup milk;
salt & white pepper to taste; 1 taste; 1 dsp flour; 1 small onion minced.
E For Topping: 50 gm of grated cheese
Place ingredients from A except olive oil in a saucepan and gently
bring to the boil. Lower flame and cook
five minutes till fish is cooked. Remove
fish, debone and place in the bottom of a greased oven proof dish. Reserve liquid for making the white sauce
(fish stock). Place the pasta on top of
the fish in an even layer. Top with the
grated carrot. Keep aside while you make
the white sauce.
For
White Sauce: Heat
oil in non stick pan. Fry the minced onions
until glazed and transparent. Add flour
and stir fry for a minute till crisp.
Lower flame and slowly pour in the fish stock, stirring all the while to
avoid lumps. Next add the milk and keep
stirring until thick and creamy. Add the
whole egg and gently mix. Season with
salt & white pepper. Pour over the
carrot, pasta and the fish taking care
to see that the sauce goes right to the bottom.
Sprinkle the grated cheese on
top and bake in a preheated oven at 250 C till cheese melts and becomes golden
brown. Serve hot, with freshly baked,
crusty baker’s bread and a garden salad.
