Keralan Seafood Pie
These delectable seafood pies are a celebration of flavors and textures. A rich and aromatic coconut-based sauce envelops a medley of mussels, prawns, smoked haddock, and squid, creating a luscious filling that is brimming with the essence of the sea. Encased in buttery puff pastry and adorned with a sprinkle of black onion seeds, these pies bake to golden perfection, offering a satisfying crunch with each bite. Accompanied by a vibrant and refreshing salad featuring sprouted fenugreek, moong beans, and a zesty dressing, this meal is a delightful blend of indulgence and freshness.
— Constant Cookbook
Ingredients
- 2 tbsp coconut oil or vegetable oil
- 10 fresh curry leaves
- 1 large onion
- 2.5cm/1in fresh root ginger
- 4 green chillies
- 500g/1lb 2oz mussels
- ½ tsp ground turmeric
- ½ tbsp rice flour
- 500ml/18fl oz extra thick coconut milk
- 1 tsp salt
- 250g/9oz peeled and deveined raw prawns
- 200g/7oz undyed smoked haddock
- 200g/7oz cleaned squid
- 375g/13oz all butter puff pastry
- 2 eggs
- 1 tbsp black onion
- 115g/4oz sprouted fenugreek
- 115g/4oz sprouted moong beans
- 1 tomato
- ½ cucumber
- 1 green chilli
- ½ lemon
- ½ tsp salt
- ½ tsp sugar
- 2-3 tbsp olive oil
- 10 fresh curry leaves
- 2 green chillies
Instructions
- For the pie, preheat the oven to 200C/400F/Gas 6.
- First make the sauce. Heat the oil in a large frying pan, add the curry leaves, onion, ginger and green chillies and cook, stirring, until the onion is soft.
- Add the mussels and turmeric, followed by the rice flour.
- Mix the rice flour in evenly, then add coconut milk and salt, and bring to a simmer.
- Cook for 2-3 minutes, until the mussels open up and sauce begins to turn glossy.
- Remove the mussels and take the meat out of the shell, discarding the shells. Set the mussels aside, and continue to cook the sauce until it thickens and becomes very thick.
- Remove the sauce from the heat, cool and mix the raw seafood and the mussel meat through the sauce.
- Divide the pie filling equally among four shallow cast-iron skillets, garnish with the green chillies and curry leaves and cover with the puff pastry disc.
- Brush the pies with egg, sprinkle with black onion seeds and bake in the oven for 15 minutes, or until the fish is cooked through and the pastry crisp and golden brown.
- For the salad, mix together all the ingredients for the salad.
- Serve the pie with the sprouted fenugreek and moong lentil salad alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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