Thai fish pie with crispy turmeric potatoes

Ingredients

• 50g desiccated coconut
• 30g lemongrass
• 30g fresh galangal or ginger root
• Zest of 1 and juice of 2 limes
• 3 tbsp Thai green curry paste
• 1 tsp fish sauce
• 350g white fish, in bite-sized pieces
• 150g uncooked peeled prawns
• 2 large celery sticks, finely diced
• 450g floury potatoes
• 300ml coconut milk
• 2 tbsp cornflour
• A pinch of caster sugar
• A handful of Thai basil leaves, chopped
• 50g butter
• 1 tsp ground turmeric
• 1 tsp nigella seeds

Method

Dry-toast the coconut in a frying pan over a medium-low heat for 2-3 mins until golden brown but not burnt, then tip onto a plate to cool completely.

Next, make a paste in a small grinder or blender by whizzing together the lemongrass, galangal, lime juice and zest and 1½ tsp fine sea salt – add a splash of water if needed. Pour into a bowl, then whisk through the Thai green curry paste and fish sauce.

Add the fish, prawns, toasted coconut and diced celery. Stir well, then pour into the base of a deep-sided 18 x 22cm pie dish or equivalent. Heat the oven to 200C.

Meanwhile, use a mandoline or very sharp knife to slice the potatoes into very thin round discs 1.5-2mm thick, then set aside.

In a large jug whisk together the coconut milk, cornflour and a pinch of sugar, until fully combined. Pour over the fish and prawns in the pie dish, then scatter the chopped Thai basil. Layer the potato slices on top, overlapping into a spiral design to cover the filling completely.

Melt the butter in a saucepan along with the turmeric, nigella seeds and a pinch of salt, whisking well. Brush all the turmeric butter over the top of the potatoes.

Place the fish pie on a baking tray to catch any spillage and bake for 35-40 mins until cooked through and crispy golden on top. Cover with foil if the top is browning too quickly and, if you like it extra-crispy, finish under a hot grill for 3-5 mins.

Remove from the oven and rest 10 mins before diving in. Serve with a green salad.

Image: Patricia Niven

Recipe from Flavour Heroes by Gurdeep Loyal (Quadrille Publishing)