Ika (fish) Curry Pie
Ika (Fish) Curry Pie is a traditional dish from Niuean cuisine that combines the flavors of fish and curry in a delicious pie.
Ingredients
- 500g white fish fillets, cut into chunks
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup coconut milk
- 1 cup chicken or fish stock
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 sheets of puff pastry
Instructions
- In a pan, heat the olive oil and sauté the onion and garlic until softened.
- Add the curry powder and cook for 1-2 minutes to release the flavors.
- Add the fish chunks and cook for 2-3 minutes.
- Pour in the coconut milk and stock, then simmer for 10-15 minutes until the fish is cooked through and the sauce has thickened.
- Preheat the oven to 200°C (390°F).
- Line a pie dish with one sheet of puff pastry.
- Pour the fish curry mixture into the pie dish.
- Cover the pie with the second sheet of puff pastry, sealing the edges.
- Brush the top with a beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes or until the pastry is golden and crispy.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Pie dish Pastry brush
Tools
Oven Pan
Serving suggestions
Serve the Ika Curry Pie with a side of fresh salad or steamed vegetables.
Tips & tricks
For a spicier kick, add chopped chili to the curry mixture. You can also use any firm white fish such as snapper or cod for this recipe.
Cost
$15