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Lightly curried haddock pie with crunchy mustard seed and cardamom crumbs


Serves: 6
timePrep time: 45 mins
timeTotal time:
Lightly curried haddock pie with crunchy mustard seed and cardamom crumbs
Recipe photograph by Toby Scott

Lightly curried haddock pie with crunchy mustard seed and cardamom crumbs


Serves: 6
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
640Kcal
Fat
31gr
Saturates
16gr
Carbs
34gr
Sugars
6gr
Fibre
2gr
Protein
56gr
Salt
1.9gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 6 large eggs
  • 2 tsp vegetable oil
  • 2 tsp yellow mustard seeds
  • 6 cardamom pods, seeds only
  • 150g butter
  • 2 echalion shallots, finely chopped
  • 2 green chillies, deseeded and finely chopped
  • 1 tsp grated root ginger
  • 2 tsp mild curry powder
  • 50g plain flour
  • 500ml hot fish stock
  • 150ml milk
  • 900g skinless and boneless smoked haddock, in bite-sized chunks
  • 300g skinless and boneless haddock, in bite-sized chunks
  • 200g baby plum or cherry tomatoes, quartered
  • 3 tbsp chopped coriander
  • 3 tbsp chopped flat-leaf parsley
  • zest of 1 lemon and a squeeze of juice
  • 6 spring onions, trimmed and finely chopped
  • 1 x 180g pack panko breadcrumbs or other dried breadcrumbs

Step by step

Get ahead
If making ahead, prepare up to the end of step 4 but allow the sauce to cool completely before mixing with the eggs, fish and other ingredients, then transfer to the ovenproof dish, cover and chill for up to 24 hours. Bring to room temperature before topping and baking. You can make the topping a couple of hours ahead but don't sprinkle it on the pie until just before baking.
  1. Put the eggs into a small pan and cover with cold water; bring to the boil and simmer for 7 minutes to hard-boil them. Drain into a colander; run under cold water for a minute.
  2. Meanwhile, heat the oil in a small pan and toast the mustard seeds and cardamom seeds in the oil for 20-30 seconds or until fragrant – keep an eye on them as they burn easily – then tip the toasted seeds into a small dish.
  3. In a medium saucepan, melt 50g of the butter and gently cook the shallots until softened. Add the chopped green chillies, the grated ginger and the curry powder and cook together for a further few minutes, stirring now and then. Add half the toasted mustard and cardamom seeds, sprinkle in the flour and cook for a further minute, stirring. Mix the fish stock and milk in a jug and add to the pan, a little at a time, stirring. Bring the sauce to simmering point and continue to stir until thickened, then take off the heat. You don't need to season at this stage, as the smoked haddock you'll add later will make the filling salty enough.
    Tip
    All this dish needs on the side is a bowl of seasonal greens or the ultimate accompaniment to any fish pie – buttered peas
  4. Preheat the oven to 180°C, fan 160°C, gas 4. Peel and roughly chop the hard-boiled eggs. Tip the sauce into a mixing bowl and add both types of raw haddock, the tomatoes, coriander, parsley, lemon zest and juice and eggs and tip the mix into an ovenproof dish that has a capacity of about 2.5 litres.
  5. For the topping, melt the remaining 100g of butter in a frying pan and cook the spring onions for 3-4 minutes until they have softened. Take the pan off the heat, add the breadcrumbs and the reserved toasted seeds and mix together.
  6. Scatter the topping evenly over the filling and transfer the dish to a baking tray. Bake the pie for 45-60 minutes, covering the top with foil halfway through if it is over-browning. Once out of the oven, leave the pie to settle for 15 minutes before serving.
Chef quote
This pie has the delicious Anglo-Indian flavours of kedgeree. Serve with some wilted spinach or a bowl of winter greens. If you prefer, you can, of course, top it with mashed potato instead, just mix the toasted seeds into the mash.

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